This high-protein twist on banana pudding blends cottage cheese and ripe bananas for a creamy, naturally sweet treat layered with vanilla wafers.

Scale

16 oz full-fat cottage cheese (4%)

2 tablespoons light brown sugar

3 ripe bananas (divided)

2 teaspoons vanilla bean paste or extract

3/4 cup heavy cream

1 teaspoon maple syrup

28 vanilla wafers

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1. Add 1 3/4 cups cottage cheese, 1 banana, 2 tablespoons brown sugar, and 1 teaspoon vanilla to a blender. Blend until smooth.

2. In a separate blender, mix the remaining cottage cheese, cream, maple syrup, and 1 teaspoon vanilla until whipped.

3. Slice the other 2 bananas into 1/4-inch rounds.

4. Break 2 vanilla wafers into the bottom of each of six 6-oz glasses.

5. Divide the banana-cottage cheese mixture into each glass.

6. Top with banana slices, then more broken wafers.

7. Spoon whipped topping over each glass.

8. Sprinkle crushed wafers on top.

9. Cover and chill for 4 hours or overnight before serving.

Use very ripe bananas for the best sweetness.

You can add vanilla protein powder to increase the protein content.

For a plant-based twist, use coconut cream in place of heavy cream.