Banana Cheesecake Pudding

There are two methods for this and both are easy. One uses honey and vanilla to sweeten and the other uses fruit juice. If you come up with any additional methods, please feel free to share. My preference is the honey and vanilla version.

Update: I think the next time I make this, I will add a tsp of lemon juice to try to see if I can prevent the discoloration from the bananas.

Banana Cheesecake Pudding (Honey)

  • Servings: 6 x 1/2 cup
  • Difficulty: Easy
  • Print

Ingredients

  • 1 cup nut milk
  • 2.25 tsp (0.25 oz) gelatin
  • 1 tbsp honey
  • 1/2 tsp vanilla extract
  • 7.5 oz farmer’s cheese
  • 3 ripe bananas

Directions

  1. Place half of the nut milk into a bowl with the gelatin to allow it to bloom. Heat the other half of the nut milk in a pan.
  2. Whisk the separated nut milks together to dissolve the gelatin. Add the honey and vanilla extract and whisk well until dissolved.
  3. Add everything to a blender and mix until smooth. Pour into a container and cover. Allow to set for 4 to 8 hours in the fridge.

I used Elmhurst unsweetened cashew milk, Friendship Dairies farmer’s cheese, Simply Organic vanilla extract, and Great Lakes gelatin.

Credit: MyUCandMe.com


Banana Cheesecake Pudding (Juice)

  • Servings: 6 x 1/2 cup
  • Difficulty: Easy
  • Print

Ingredients

  • 1/2 cup nut milk
  • 1/2 cup juice
  • 2.25 tsp (0.25 oz) gelatin
  • 7.5 oz farmer’s cheese
  • 3 ripe bananas

Directions

  1. Place half of the liquid into a bowl with the gelatin to allow it to bloom. Heat the other half of the liquid in a pan.
  2. Whisk the separated liquids together to dissolve the gelatin.
  3. Add everything to a blender and mix until smooth. Pour into a container and cover. Allow to set for 4 to 8 hours in the fridge.

I used Elmhurst unsweetened cashew milk, Friendship Dairies farmer’s cheese, Cere’s tropical juice blend, and Great Lakes gelatin.

Credit: MyUCandMe.com


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