What do you do when you need to get your macro count in and your mother gives you her over ripe bananas? Come up with a yummy dessert of course! All my favourites rolled into one!
An easy recipe that you can store in the refrigerator for several days.
This recipe contains no sugar, only the natural sugar from the bananas and organic Stevia. It has extremely low fat as I’ve used gluten free sugar free custard with the Stevia to sweeten it. Across the 4 servings there is only 3 grams of fat in the custard. I added light whipped cream in and piped over the pudding for an extra treat and for aesthetics. And it sure does go down a treat!
This recipe serves 4 but you could divide it into 6 serves easily as it is rather filling! I could only eat half of mine! Bonus is I now have some leftovers for tomorrow!
I decided to use rice in this as well as chia seeds as I’ve been longing for rice pudding. I wanted to add carbohydrates in and use rice for that traditional type pudding but I didn’t want to overdo it. So the chia seeds were added to help thicken and set the mixture to be able to reduce the amount of rice I used, plus also giving the dessert a hit of protein, fibre, omega 3 fatty acids and many other vitamins and minerals.
Depending on how sweet you like your desserts or how much you like that banana taste the recipe can be adjusted to your liking. See recipe for details.
- 3 ripe bananas (3 gives a rich banana taste so opt for 2 if you prefer)
- 1 cup natural Greek yoghurt
- 1/2 cup Basmati rice (or quinoa)
- 1/2 cup chia seeds (a tad less if using 2 bananas)
- 1-2 tsp organic vanilla extract (or essence)
- 2 tsp organic Stevia (taste and add to your liking)
- Whitewings gluten free custard powder (skim milk as per packet instructions and Stevia to sweeten. Make as much as you like for layering, you can always use left overs)
- Light cream, whipped (or light from a can)
Cocao nibs, cinnamon, fruit and nut mix, Acai powder, berries, diced fruit, sugar free maple syrup.
Bring a pot of water to the boil and add rice, regularly stirring to avoid rice sticking to the bottom. Once cooked soft (about 10 minutes) strain and rinse with cold water. (The rice needs to be cold when adding it to the yoghurt mixture)
In a blender, mix and blend smooth yoghurt and bananas. Then blend in vanilla extract and Stevia.
Once the above is blended nice and smooth, pour it into a large bowl.
Add the cooked cold rice and chia seeds into the yoghurt mix and stir through.
Divide the mixture amongst 4 glasses (or 6 for more serves and smaller portion sizes) and sit in fridge to set. Allow a couple of hours to set.
Once the yoghurt mix in the fridge is set, follow the custard recipe, making enough to layer the amount of serves your making.
(Remember any left over custard can be kept in the fridge and eaten on its own, put a dollop on top to serve or like in my household, the kids love to eat it on it! I used 6 large dessert spoons to make the mixture thicker. So add an extra 1 or 2 tablespoons so its not runny and sets well. If you make the custard to thick, simply add small amounts of milk as you whisk through until you get the right texture/ thickness)
Once custard slightly cools, layer into your glasses and smooth out against the glass. Place them back in the fridge to set.
Upon serving you can decorate with banana slices, whipped cream, fruit and nut, etc.
*I recommend you taste test the layers as you make them in case you want a more vanilla taste, more banana taste, want it sweeter etc. A delicious and filling dessert that’s healthy and easily adjustable to your own taste buds.