- Blending: Use a high-speed blender to ensure all ingredients are thoroughly blended. This helps break down any lumps and creates a smoother consistency. I also tested this with a food processor and it didn’t get as smooth. A high-speed blender is a MUST to get that silky consistency.
- Low Carb Option: remove the banana, sub High Key low-carb wafers for regular wafers and use sugar free syrup in place of maple syrup.
- Gluten-Free Option: make the recipe as is and use Simple Mills Sweet Thins in place of regular wafers.
- Dairy-Free Option: Sub your favorite dairy-free yogurt in place of cottage cheese, use dairy-free whipped topping, dairy-free milk and use Simple Mills Sweet Thins in place of regular wafers.
- Storage: Transfer the pudding to an airtight container or cover with a lid. Refrigerate for 3-4 days. Before serving leftover pudding, give it a quick stir to redistribute any separated ingredients, and enjoy it chilled for the best taste and texture.
Nutrition
- Serving: 1serving | Calories: 286kcal | Carbohydrates: 8g | Protein: 40g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 46mg | Sodium: 1081mg | Potassium: 282mg | Sugar: 7g | Vitamin A: 100IU | Calcium: 237mg | Iron: 0.3mg
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