Healthy Banana Pudding

• temps total: Course Dessert Cuisine A

Ingrédients

Ingredients • 2 large bananas chopped • 1/4 cup canned coconut milk * See notes • 2 teaspoons allulose or any sweetener of choice • 1 cup vanilla yogurt * See notes

Instructions

Instructions

1. In a high-speed blender or food processor, add the bananas, coconut milk, sweetener, and yogurt. Blend until smooth

2. Distribute the mixture into four glasses and either serve immediately or chill for at least an hour (or overnight) to thicken and the flavor to intensify.

Notes

Notes • Canned coconut milk: Full-fat yields a richer pudding, but low-fat works just as well. • Yogurt: I used vegan vanilla yogurt, but non-fat vanilla yogurt can be used. • Leftovers: Keep in the fridge for up to one week or the freezer for up to 6 months.

Nutrition Serving: 1serving | Calories: 147kcal | Carbohydrates: 27g | Protein: 4g | Fat: 5g | Sodium: 43mg | Potassium: 417mg | Fiber: 2g | Sugar: 17g | Vitamin A: 701U | Vitamin C: 7mg | Calcium: 111mg | Iron: 0.5mg | NET CARBS: 25g