Now, this is not meant to be actual banana pudding. Just know that first. It’s simply a lighter way to enjoy a treat resembling it. You can do simple things to make it lighter and healthier like making your own whipped cream and using maple syrup for a natural sweetener. Also, instead of making a custard and pudding, or using heavy ingredients, try using Greek yogurt. If you have Girl Scout cookies, they make lovely cookie layer in this dessert.

Ingredients:

• 1 single serving container of Greek yogurt (5.3 ounces) vanilla or plain

• 2 bananas, sliced

• 1 tbsp maples syrup

• 1 cup cold heavy whipping cream

• 1 tsp Madagascar vanilla bean paste (or vanilla extract)

• Trefoil Girl Scout cookies or another shortbread/butter cookie like Nilla Wafers

Instructions:

1. In a mixing bowl, add the heavy cream and vanilla paste/extract. Use an electric mixer to beat the cream until it stiffens and peaks form. About 5 minutes, set aside.

2. Then in another small mixing bowl add the Greek yogurt and maple syrup. Whisk until combined and smooth. *If you are using vanilla flavored it may have enough sugar for you and you can skip the maple syrup to sweeten. If you would like it sweeter, then still add the syrup. Honey works great too. If you are using plain yogurt, feel free to add a teaspoon of vanilla paste/extract to the plain Greek yogurt for flavoring.

3. Fold the whipped cream into the yogurt, set aside.

4. In your desired cups, bowls or serving dish start layering: cookies, then yogurt mixture, then banana, then yogurt mixture again. Repeat until you have filled your dish, cup or bowl.

5. Garnish with whipped cream or crumbled cookies. Keep covered and refrigerated until ready to serve. The longer you keep them in the fridge, the softer the cookies get, however I usually like to keep them for up to 2-3 days.

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade