Yields: 2 servings | Protein: ~25-30g per serving

Ingredients

The High-Protein Base

  • 1 cup Non-fat Greek Yogurt (plain or vanilla)

  • 1 scoop Vanilla Whey or Casein Protein Powder

  • 1/2 package (approx. 14g) Sugar-Free Instant Banana or Vanilla Pudding mix

  • 2-4 tbsp Unsweetened Almond Milk (to adjust consistency)

The Layers & Toppings

  • 1 medium Ripe Banana, sliced

  • 6-8 Low-sugar Vanilla Wafers or crushed graham crackers

  • Optional: Zero-sugar whipped topping or a dollop of extra Greek yogurt for the garnish

Instructions

  1. Mix the Base: In a medium bowl, whisk together the Greek yogurt, protein powder, and the dry pudding mix.

  2. Adjust Texture: Slowly add the almond milk one tablespoon at a time. You want it to be thick and creamy, like traditional pudding, but smooth enough to layer.

  3. The Assembly: In a jar or glass (like the one in your photo), place a layer of vanilla wafers at the bottom. Add a few slices of banana.

  4. Layer Up: Spoon half of your protein pudding mixture over the bananas. Repeat the layers: wafers, bananas, and the remaining pudding.

  5. Chill (Crucial Step): Let the pudding sit in the refrigerator for at least 30 minutes to 1 hour. This allows the wafers to soften slightly and the flavors to meld together.

  6. Garnish: Top with a fresh banana slice, one whole wafer, and a swirl of whipped topping just before serving.

Pro-Tips for Success

  • The Powder Matters: Using a Casein or a Whey/Casein blend usually results in a thicker, “pudding-like” consistency than 100% Whey.

  • Sweetness Check: Depending on your protein powder, you might find it sweet enough. If not, add a few drops of liquid stevia or monk fruit sweetener.

  • Soft Wafers: If you prefer the wafers to be very soft (like the Magnolia Bakery style), let it chill overnight.