PROTEIN POWER Banana Cottage Cheese Pudding Recipe

Pit the 2 large dates and soak them in recently boiled water for 10 minutes to soften.

Toast the pecans in a pan for about 3 minutes.

Add 1 teaspoon of salted butter to the toasted pecans and coat them, optionally using unsalted butter and adding a pinch of salt.

Stir in 1 tablespoon of shredded unsweetened coconut and turn off the heat, letting the residual heat brown the coconut.

Add a pinch of cinnamon, about 1/4 teaspoon of vanilla extract, and 1 teaspoon of maple syrup to the pecans and coconut mixture, mixing until incorporated.

Transfer the pecan mixture to a bowl to cool completely.

In a blender, combine the soaked dates, 3/4 cup of cottage cheese, 1/4 cup of Greek yogurt, 1/2 soft banana, 1/2 tablespoon of chia seeds, and 1/2 serving of collagen powder.

Add about 1/2 teaspoon of vanilla extract and a dash of cinnamon (about 1/8 teaspoon) to the blender.

Blend the mixture until smooth and transfer it to a bowl.

Cut up the remaining half of the banana and add it to the top of the pudding (optional).

Sprinkle a touch of cinnamon on top and add the cooled pecan coconut crumble.

Equipment Needed

Spice Level:

Dietary

Allergens