For reasons that will be clear in just a moment, I’ll start this post with the announcement:
I am writing an e-cookbook!
The cookbook will be a compilation of original single-serving breakfast and dessert recipes; there will be a few favorites from the blog, but most will be brand-spanking-new.
I don’t have an exact completion date set, but you can expect the cookbook to be available to buy by the end of October. I will keep you in the loop, of course.
I’m super excited about this venture, and hope that you are too!
So, as for how this recipe came about… I had just finished scarfing down and writing up the recipe for White Chocolate Cheesecake Mousse (for the cookbook) and the idea for a banana cream pie version popped into my head. I wanted to share the recipe with you ASAP, so here it is!
The pudding is a no-cook version, and couldn’t be easier to whip up. The banana pudding is layered with fresh banana slices and crushed graham cracker crumbs.
This parfait is healthy, delicious, and can be enjoyed regardless of the season. This time of year, I find myself going back and forth between savoring the last of summer’s bounty and getting excited for the fruits of the fall harvest. We have bananas in our kitchen year-round, and I bet you do too… so there’s no reason not to make this awesome parfait right now!
Prep Time: 5 minutes
Cook Time: 0 minutes
Keywords: dessert banana cottage cheese cheesecake pudding
- 1 medium-sized ripe banana, peeled
- 1 cup 2% cottage cheese, preferably organic
- 2 Tbsp honey
- 1/2 tsp freshly squeezed lemon juice
- 1/4 tsp pure vanilla extract
- 2 graham cracker sheets, finely crushed
- 1 medium-sized banana, peeled and sliced thinly
Combine whole peeled banana, cottage cheese, honey, lemon juice, and vanilla extract in a food processor (or a large bowl). Puree (or beat with a handheld electric mixer) until very smooth.
Divide half of the graham cracker crumbs between two glasses or small bowls. Divide half of the banana slices between the two glasses. Divide half of the banana pudding mixture between the two glasses.
Repeat step 2 with remaining graham cracker crumbs, banana slices, and pudding.
Other recipes to check out:
Have you tried Cabot’s new Farmers’ Legacy Collection cheddar cheese? We’ve tried both the Alpine Cheddar and the White Oak Cheddar; both are seriously delicious. I loved them so much, it was a no-brainer to enter the Cabot Farmers’ Legacy Recipe Contest.
I wanted to use both types of cheddar photographed above, and I wanted to come up with a creative spin on my mom’s classic apple pie that she made every Thanksgiving when I was younger (we host the gustatory holiday now!).
Frico came to mind because the Alpine Cheddar tastes similar to Parmesan, the cheese used to make the Italian crispy baked cracker. It might seem a bit intimidating to make frico, but it is really quite easy.
First, pile fresh finely grated cheese onto a baking sheet:
Bake until golden brown:
And then press into mini muffin cups:
As for the apple pie filling, I opted to sauté diced apple in a bit of butter…
And then added maple syrup and cinnamon to round out the pie-like flavor:
Then the apple pie filling gets piled into the crispy frico cups, and the finishing touch is a thin slice of White Oak Cheddar (which pairs nicely with the sweet apples).
With just a few ingredients, you can make this elegant dessert or appetizer for your next party… or for your family on a special occasion.
Prep Time: 15 minutes
Cook Time: 10 minutes
Keywords: bake saute appetizer dessert cheese apples Thanksgiving fall
Instructions for the cheddar frico:
Preheat oven to 375°F.
Place Alpine Cheddar in freezer for 5 minutes to aid in grating,
Line two large baking sheets with parchment paper or silicone baking mats.
Grate 1 cup Alpine Cheddar using the small holed side of a box grater or a microplane grater.
Spoon the grated Alpine Cheddar by heaping 1 tablespoonfuls onto the prepared baking sheets in 10 piles, 5 on each baking sheet, leaving at least two inches of space between each pile. Make sure the cheese is in tight piles; if it is too spread out, the frico cups won’t hold together.
Bake for 5-6 minutes, or until golden brown and bubbling, but still soft and pliable.
Let frico cool for 90 seconds, carefully loosen all around the edges and pick up with a small metal spatula, and gently press frico into 10 mini muffin tin cups. Allow frico cups to cool while you make the apple pie filling.
Instructions for the apple pie filling:
Place White Oak Cheddar in freezer for 5 minutes to aid in peeling.
Melt butter in a medium skillet set over medium-high heat. Add diced apples and cook, stirring often, for 5-7 minutes, or until soft and light golden brown.
While apples cook, remove White Oak Cheddar from freezer and, using a vegetable peeler, peel off thin strips and set aside.
Reduce stove heat to medium. Add maple syrup and cinnamon to apples and cook for 30 seconds, stirring.
Place frico cups on a serving platter.
Spoon apple pie filling into frico cups, and top with strips of the White Oak Cheddar. Eat immediately.