ProYo Banana Pudding Yogurt Cakes by Faith Fueled Mom

Hands on time30 min
Total time1 hr
share this

We get pumped when we meet people who are finding balance between family, work, fitness and healthy eating, so when we met mompreneur, mom of three and exercise science/fitness nutrition student De Bolton, we jumped for joy. Not only is De’s personal health and weight-loss story amazing, read out it here, De also seems to miraculously balance being a student with killer workouts and taking care of her family. To boot, De also has a knack for creating awesome, and nutrient-dense recipes, like these No Bake Banana Pudding Yogurt Cakes. We’re digging the tropical combination of coconut and bananas in every protein-packed bite!

Looking for more workout ideas and healthy recipes? Make sure to follow De on FacebookInstagram and Twitter.

Here is the recipe:


–  1 tube (4oz) Vanilla Bean ProYo High Protein Frozen Yogurt

–  1 tube (4oz) Banana Vanilla ProYo High Protein Frozen Yogurt


–  3/4 c Unsweetened Shredded Coconut

–  1 tsp Vanilla Extract

–  1 tbsp Melted Coconut Oil

–  1 tbsp Date Paste

–  1/4 tsp Sea Salt (not optional)


– Place cup cake liners in a cupcake tin (preferably silicone cupcake liners as paper may stick to ProYo)

– Pulse cake ingredients in food processor until well blended but still chunky

– Mash 2-3 tssp of processed ‘cake’ mix into the bottom of cupcake liner

– Fill with Banana Vanilla ProYo 2/3 to top

– Fill with Vanilla Bean ProYo 1/3 to top

– Freeze for 30 minutes

– Enjoy!


– Date Paste Recipe: blend 8oz of medjool dates (take out pits), 1/2c water and 1 tsp vanilla until turns into a paste