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Healthy Boston cream pie pudding

Boston Cream Pie Pudding

This week, I wanted to come up with a recipe that served as an ode to Boston and the marathon on Monday and was vegan, quick, and simple. But this turned out to be way more difficult than I anticipated.

Bostonians are known for some complicated, un-vegan dishes: lobster rolls, baked beans, Boston cream pies, etc. These dishes do not scream, “I’m so simple, make me on a random Wednesday morning.” Even a quick search on “vegan Boston cream pies” brought back recipes with 25 ingredients and 15 steps — definitely not what I had in mind nor my kind of cooking.

Then it hit me — I didn’t need to make an exact replica of one of those recipes, just a dish with some of the same flavors. Shortly thereafter, this Boston cream pie pudding was born.

Now I’m not going to lie and say this is exactly the same as eating a piece of rich, decadent Boston cream pie, but this pudding is a fantastic treat, without all the calories and fat.

To get the right texture, I used yogurt and a banana, which resulted in a thick, creamy consistency. I infused the pudding with real vanilla bean and a little sprinkle of dark chocolate at the end to make it feel more dessert like.

The result? A healthy, vegan alternative to a time-consuming dessert that only took 2 minutes to make — perfect to enjoy while watching the amazing marathoners Monday or after your own morning workout.

Boston Cream Pie Pudding (vegan, gluten-free)

  • 1 container vanilla flavored yogurt (I used almond milk yogurt)
  • 1 teaspoon vanilla extract
  • 1 frozen banana
  • 1/2 cup milk of choice (I used almond milk)
  • 1/8 of a fresh vanilla bean pod
  • 2 tablespoons shaved chocolate of choice, I used vegan chocolate

1. Place yogurt, vanilla, banana, and milk in a blender.

2. Cut vanilla bean pod in half. Scrape out the seeds with the back of a knife. Place seeds into blender.

3. Process until smooth.

4. Top with shaved chocolate.

Note: You can skip the fresh vanilla bean if you don’t have it but I highly recommend it for a rich vanilla taste you can’t get from vanilla extract alone.

Photos and article by Walk Jog Run contributor Lisa Horvath. Lisa is a Boston-based certified yoga teacher, runner, and blogger. You can ask her a question in the comments below.

More recipes by Lisa: Healthy breakfast smoothie for runners | Tropical fruit smoothie