Recipes: Desserts

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Banana Yogi Pudding

Banana Yogi Pudding

With this Mambolicious-looking photo (banana leaves!), who wouldn’t give this a try? This is definitely a tasty, health-conscious recipe for dessert. Unlike most of today’s Banana Pudding recipes, Eileen’s recipe calls for pudding whipped up from scratch, and it delivers homemade taste you can’t replicate otherwise!

Recipe submitted by Eileen S. of Charleston, SC, for the Mambolicious Recipe Contest 2009; First Place in Dessert with a Twist category.


  • 3 large organic eggs
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 2 tsp. sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. cream of tartar (optional)
  • 1 cup milk
  • 2 cups Brown Cow Cream Top Vanilla
  • 1/2 box lowfat vanilla wafers
  • 2 organic bananas
  • 3 Tbsp. butter
  • 1/3 cup pecans
  • Six squares of Equal Exchange Orange Dark Chocolate Bar
  • Fresh mint sprigs (optional)


  1. First, mix 1 tsp. sugar and the salt in a saucepan.
  2. Separate the yolks from the whites of the eggs. Cover and put whites in the fridge, pour the yolks in the saucepan with the dry ingredients and place it over moderate heat on the stovetop.
  3. Scald (but do not boil) the milk and add it slowly to the yolks whisking vigorously.
  4. When blended, gradually add in the flour whisking continuously. Heat, but do not scald or boil the yogurt.
  5. Slowly whisk it into the custard until it has a lump-free, smooth consistency.
  6. Add the vanilla extract. Take it off the heat and let it cool completely.
  7. Meanwhile, put the pecans and 6 vanilla wafers in a food processor or simply chop them up.
  8. Mix with the butter and toast the mixture in a toaster oven or broil.
  9. Watch it conscientiously for some three minutes so that the crumbs do not burn. Set aside.
  10. When the custard is cool, put the egg whites in a large bowl, add the cream of tartar (optional) and whip the whites until they are stiff.
  11. Then beat in 1 tablespoon sugar and whisk rapidly until it becomes peaked meringue.
  12. Whisk the custard for about a minute then gently fold in the meringue. Slice the bananas.
  13. Layer them with the custard and the vanilla wafers, preferably in a decorative glass bowl.
  14. Continue layering, saving enough custard to cover the top completely.
  15. Press the crumb mixture on top of the pudding, Shave or grate the chocolate over it. Place one wafer in the center, garnished with mint leaves.
  16. Voila! You will have a healthy, Mambolicious dessert.

Servings: 6

Cook’s tips: If you do not whisk the egg yolks and milk rapidly and continually, you can end up with scrambled eggs! Similarly, if you heat the yogurt too much before adding it, it will separate. If that happens, whisk it until it becomes smooth, then add it to the custard mixture. DO NOT boil it and take it off the heat when it starts to bubble. Remember to save back six vanilla wafers for the topping. The cream of tartar is optional but it will make the beating of the egg whites go faster and will hold their stiffness better, even if set aside for awhile.

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