Letting this easy blender crepe batter rest overnight in the fridge ensures tender crepes that are thoroughly infused with orange zest. This recipe makes 12 crepes, and they store well in the refrigerator for up to a week, so you can have crepes for breakfast all week. Fill the crepes with this light orange compote, a light spreading of chocolate-hazelnut spread or fresh berries and whipped cream.

Active time: 20 minutes | Total time: 40 minutes + overnight refrigeration

Overnight Orange Crepes

Ingredients

• 1 3/4 cups (427g) unsweetened almond milk
• 1 cup (120g) whole-wheat flour 
• 3 large eggs
• 1 tbsp safflower oil
• 1 tsp vanilla extract
• 1/4 tsp turmeric
• 1/4 tsp salt
• 3 medium oranges
• 1/4 cup (79g) maple syrup
• Cooking spray

Directions

Put the almond milk, flour, eggs, safflower oil, vanilla extract, turmeric, and salt in a blender and process until smooth. Zest 1 orange and add the zest to the batter. Cover and refrigerate overnight.

Remove the peel and white pith from the oranges. Cut the orange segments away from the membranes and set aside. Squeeze any remaining juice from the membranes into a small saucepan. Add the maple syrup and bring to a simmer over medium heat. Cook until bubbly, about 2 minutes. Stir in the orange segments and set aside.

Preheat the oven to 200°F (93°C). Lightly coat an 8- or 9-inch (20cm or 23cm) nonstick skillet with cooking spray and heat over medium-high heat. Whisk the crepe batter to recombine. Pour a scant 1/3 cup batter into the skillet and swirl to coat the bottom evenly. Cook until golden brown on the bottom, about 1 minute. Loosen the edges with a silicone spatula and flip. Cook on the second side until lightly golden, about 30 seconds.

Repeat with the remaining batter, adjusting the heat as needed to prevent burning. To store leftovers, wrap the crepes tightly and refrigerate for up to 5 days. Store the orange compote in an airtight container for up to 1 week.

To serve, place 2 crepes on a plate, fold into quarters, and spoon a few tablespoons of orange compote over the top. To reheat refrigerated crepes, microwave on high for about 15 seconds or warm individually in a nonstick skillet for about 30 seconds.

Serves: 6 | Serving Size: 2 crepes/2 tbsp oranges in syrup

Nutrition (per serving): Calories: 205; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 103mg; Sodium: 173mg; Carbohydrate: 33g; Dietary Fiber: 4g; Sugar: 14g; Protein: 7g

Nutrition Bonus: Vitamin D: 6%; Calcium: 20%; Iron: 8%; Potassium: 253mg; Vitamin A: 9%; Vitamin C: 69%

Originally published February 12, 2021; Updated June 2026

The post Overnight Orange Crepes appeared first on MyFitnessPal Blog.

These fruity muffins are 100% whole-grain, combining hearty oats and white whole-wheat flour with a good bit of Greek yogurt for a protein boost. You could also use regular whole-wheat flour if that’s what you have on hand; the muffins will just be darker in color and have a stronger wheat flavor.

Active time: 15 minutes | Total time: 35 minutes

Multigrain Blueberry Muffins

Ingredients

• 1 1/4 cups plus 2 tbsp white whole-wheat flour, divided
• 1 cup (80g) old-fashioned oats, divided
• 1/2 cup sugar, divided
• 1/2 tsp ground cinnamon
• 1/2 tsp salt, divided
• 6 tbsp canola oil, divided
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1 1/2 cups (368g) plain 0% Greek yogurt
• 2 tsp vanilla extract
• 2 large eggs
• 1 1/2 cups (225g) fresh blueberries

Directions

Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.

In a small bowl, combine 1 tbsp flour, 1/3 cup oats, 1 tbsp sugar, cinnamon, and 1/8 tsp salt. Stir in 1 tbsp oil and set aside.

Pulse the remaining oats in a food processor 4–5 times. In a large bowl, whisk together the remaining flour, pulsed oats, remaining sugar, and remaining salt. Stir in the baking powder and baking soda.

In a medium bowl, whisk together the Greek yogurt, vanilla extract, eggs, and remaining oil. Add the yogurt mixture to the flour mixture and stir until just combined. Fold in the blueberries.

Divide the batter evenly among the prepared muffin cups. Sprinkle the streusel mixture evenly over the tops. Bake for 20–22 minutes, or until a wooden pick inserted in the center comes out clean.

Serves: 12 | Serving Size: 1 muffin

Nutrition (per serving): Calories: 196; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 2g; Cholesterol: 36mg; Sodium: 243mg; Carbohydrate: 22g; Dietary Fiber: 2g; Sugar: 11g; Protein: 6g

Nutrition Bonus: Potassium: 84mg; Iron: 6%; Vitamin C: 3%; Calcium: 10%

Originally published August 2020; Updated June 2026

The post Multigrain Blueberry Muffins appeared first on MyFitnessPal Blog.

There’s this moment that happens every April when the first truly in-season strawberries show up at the market: I take a bite, and that feeling of spring floods my system. It’s when the pale, flavorless berries that have traveled for a week are replaced by the deep, red, juicy ones that fill the kitchen with the scent of sunshine. That moment is what inspired this strawberry galette—it channels all those feelings and wraps them up into the most gorgeous (and simple) dessert.

I’ve been making some version of this recipe for years, changing up the fruit based on what’s in season (see this pear galette or this insane heirloom tomato & burrata galette). For this one, seize the window of about six weeks when the strawberries are this good and lean into how effortless this preparation is. It’s about 20 minutes of actual effort, then an hour for cooking and cooling.

A Simpler Way to Bake a Pie

Here’s the thing about galettes: they’re all the reward of a homemade pie with none of the intimidation. There’s no perfectly crimped edge, no blind baking, and no anxiety about lattice. You fold the dough over the filling, press it down, and the rustic, imperfect edges are the whole point. You really want to embrace that organic, wabi-sabi vibe here.

This might be divisive, but I use frozen pie crust for this. Because here’s the thing—a good frozen crust (Dufour is my pick if you can find it, or Trader Joe’s all-butter crust in a pinch) is genuinely delicious, and life is short. If you want to make your own, absolutely go for it. But don’t let the idea of making pastry from scratch stop you from making this.

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The Layer That Makes It Special

Before the strawberries go on, spread a layer of whipped cream cheese across the center of the dough. It creates a creamy, slightly tangy barrier between the pastry and the fruit—soaking up some of the juice while the galette bakes and transforms into something that’s not quite cheesecake, not quite custard, but completely incredible. If your cream cheese isn’t already at room temp, ten seconds in the microwave gets it there.

The strawberries themselves get tossed with granulated sugar, lemon zest, a little cornstarch (this is what keeps things jammy rather than soupy), and a pinch of salt before being mounded over the cream cheese. Then comes the fold: start folding the dough over the berries, pleating as you go. There’s no wrong way to do this, so relax and have fun with it. Brush the crust with egg wash, press sliced almonds into the dough (toss them with a little extra egg wash first, so they actually stay), and finish with a generous sprinkle of turbinado sugar for crunch. The thyme is optional, but I love it here—something about that herby, floral note with the sweet strawberries feels very spring garden-to-table.

How to Serve This Strawberry Galette

Bake until the crust is golden and the strawberries are bubbling and jammy, about 25 minutes. Some juice will leak out onto the parchment—this is totally normal and actually looks beautiful. Then the hard part: you have to let it cool on a rack for a full hour before you cut into it so the filling can set. Serve it slightly warm or at room temperature, with a dollop of softly whipped cream. I’ve also had it for breakfast the next morning with coffee (highly recommend).

This is spring in dessert form—the kind of recipe that makes you remember why you love cooking in the first place. Simple ingredients, seasonal fruit, and something that looks so beautiful without trying too hard. Scroll on for the recipe, and drop a comment if you make this one!

Strawberry Cream Cheese Galette

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• Author: Camille Styles
• Total Time: 45 minutes
• Yield: 8

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Description

A rustic strawberry galette with a cream cheese filling and almond-studded crust is spring in dessert form. So simple, and a stunning centerpiece to any gathering.

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Ingredients

Units USM

• 1 frozen pie crust, defrosted in fridge overnight (or make homemade)
• 1/3 cup granulated sugar
• zest of 1 lemon
• 1 pound stemmed strawberries (about 5 cups), sliced
• 1 1/2 tablespoons cornstarch
• Small pinch of salt
• 1/2 cup whipped cream cheese, room temp
• 1 egg, beaten
• 1/4 cup sliced almonds
• 1 tablespoon turbinado sugar
• thyme for sprinkling (optional)

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Instructions

1. Let the pie crust come to room temperature on the counter for 30 minutes. Preheat oven to 400 degrees with the rack in center position.
2. Combine sliced strawberries with sugar, zest, salt, and cornstarch in a bowl.
3. On a sheet of parchment, roll out the dough to a 12-inch round, lightly flouring if needed. Transfer the parchment to a baking sheet.
4. If needed, microwave the cream cheese for 10 seconds to make it spreadable, then spread across the center of the pie crust, leaving a 2-inch border.
5. Mound the strawberries and their juices in the middle of the dough and leave a 2-inch border. Fold the border over the fruit, pleating as you fold and leaving the center of the galette exposed. Brush the crust with the egg wash.
6. Toss almonds with a little more egg wash, then press into the crust. Sprinkle with turbinado sugar and thyme (if using).
7. Bake until the crust is golden and the strawberries are bubbling, about 25 minutes. Don’t worry if some juices leak! Cool on a wire rack for an hour, then serve.

• Prep Time: 20
• Cook Time: 25
• Category: dessert

Keywords: strawberry galette

The post This Strawberry Cream Cheese Galette Is Spring in Dessert Form appeared first on Camille Styles.

With a buttery whole-grain shortbread crust and a crunchy, sweet-salty fruit-and-nut topping, these little gems are a perfect treat to share during the holidays. Dried cranberries are a good source of fiber (4g per 1/2 cup) but because they are naturally tart, many brands are loaded with added sugar (1). Fortunately, there are brands of dried cranberries that contain less added sugar or are sweetened with apple juice. Read labels carefully and you can cut the added sugar.

Active time: 25 minutes | Total time: 1 hour 10 minutes, plus cooling time

Cranberry-Walnut Bar Recipe

Ingredients

• 1 cup (142g) white whole-wheat flour
• 2 tbsp coconut sugar
• 3/4 tsp salt, divided
• 1/4 tsp baking powder
• 1/2 cup (113g) unsalted butter, cut into 1 inch cubes
• 1 tbsp vanilla extract
• 1 tbsp ice cold water
• 1/2 cup (118g) maple syrup
• 1/4 cup (57g) unsalted butter, melted
• 1 large egg
• 2 tsp vanilla extract
• 1 cup (113g) walnuts, chopped
• 1 cup (115g) dried cranberries, chopped

Directions

Preheat the oven to 350°F (177°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to create a sling for easy removal.

To make the crust: In a food processor, combine the flour, sugar, salt, and baking powder. Pulse a few times to blend. Add the butter and pulse until the mixture resembles coarse crumbs, with butter pieces no larger than a lentil, about 20 pulses.

Add the vanilla extract and 1 tablespoon of water. Pulse 5 times, or just until the dough begins to clump together. The mixture should hold together easily when pressed between your fingers. If it feels too dry, add more water, 1 teaspoon at a time, pulsing briefly after each addition.

Transfer the mixture to the prepared pan and press firmly into an even layer. Bake for about 20 minutes, or until the crust is lightly golden. Remove from the oven and set aside.

To make the filling:In a medium bowl, whisk together the maple syrup, melted butter, egg, vanilla extract, and salt until smooth. Stir in the chopped walnuts and dried cranberries.

Pour the filling evenly over the warm crust. Return the pan to the oven and bake for 20 to 25 minutes, or until the filling is bubbly and the nuts are lightly browned.

Transfer the pan to a wire rack and let cool at room temperature for at least 1 hour. Use the parchment overhang to lift the bars out of the pan. Cut into squares before serving.

Serves: 16 | Serving Size: 1 bar

Nutrition (per serving): Calories: 190; Total Fat: 11g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 4g; Cholesterol: 28mg; Sodium: 123mg; Carbohydrate: 23g; Dietary Fiber: 4g; Sugar: 10g; Protein: 3g

Nutrition Bonus: Calcium: 2.5%; Iron: 3%; Potassium: 74mg; Vitamin A: 12%

Originally published December 2020, Last Updated September 2025

The post Cranberry-Walnut Bars appeared first on MyFitnessPal Blog.

This easy cobbler is a great way to use up any fresh, in-season blueberries you have but frozen blueberries are also a perfectly fine option. It’s very low in added sugar for a dessert — with most sweetness coming from the antioxidant-rich blueberries — yet it’s just sweet enough, clocking in at just over 200 calories and providing healthy fiber from oats and whole-wheat flour, as well as the blueberries (1,2,3,4).

Active time: 15 minutes | Total time: 3 1/2 hours

Slow-Cooker Blueberry-Ginger Oat Cobbler

Ingredients

• 6 cups (900g) fresh (or frozen and thawed) blueberries
• 4 tbsp packed brown sugar, divided
• 1 1/2 tbsp cornstarch
• 1 tbsp grated fresh ginger
• 1 tbsp lime juice
• 1 tsp lime zest
• 1 tsp vanilla extract
• 3/4 tsp salt
• 3/4 cup instant oats
• 1/2 cup (60g) whole-wheat flour
• 1 tsp baking soda
• 4 tbsp unsalted butter, cold

Directions

In a 5–6-quart slow cooker, stir together the blueberries, 2 tbsp brown sugar, cornstarch, ginger, lime juice, lime zest, vanilla extract, and ½ tsp salt. Cover and cook on high for 1 hour.

While the filling cooks, prepare the topping. In a large bowl, stir together the oats, flour, 2 tbsp brown sugar, baking soda, and 1/4 tsp salt. Cut the butter into small pieces and add to the dry ingredients. Use your fingers to gently pinch and knead until a crumbly dough forms.

After the filling has cooked for 1 hour, scatter the topping evenly over the fruit mixture. Cover and cook on high for an additional 2 1/2 hours, or until the filling is bubbly and thick and the topping is cooked through.

Serves: 8 | Serving Size: 3/4 cup

Nutrition (per serving): Calories: 211; Total Fat: 7g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 15mg; Sodium: 270mg; Carbohydrate: 35g; Dietary Fiber: 4g; Sugar: 18g; Protein: 3g

Nutrition Bonus: Calcium: 7%; Potassium: 139mg; Vitamin A: 4%; Vitamin C: 16%; Iron: 17%

Originally published: September 9, 2018; Updated May 2026

The post Slow-Cooker Blueberry-Ginger Oat Cobbler appeared first on MyFitnessPal Blog.

The dark chocolate flavor of this rich, coconut milk-based mousse satisfies your sweet tooth, especially if you’re a fan of a certain coconut-and-almond candy bar. Be sure to use high-quality unsweetened Dutch cocoa powder for the best flavor, plain cocoa powder tends to lend a soapy flavor to this dessert.

RD Tip: This dessert is low in added sugar while also providing some fiber, making it a great choice to satisfy your chocolate craving.

Active time: 10 minutes | Total time: 10 minutes plus overnight refrigeration

Dark Chocolate Almond Mousse

Ingredients

• 1 (14-oz/414ml) can unsweetened full-fat coconut milk, refrigerated overnight
• 1 tbsp coconut sugar
• 1 pinch salt
• 3 tbsp unsweetened Dutch-process cocoa powder
• 2 drops almond extract
• 1/4 cup (20g) sliced almonds
• 1/4 cup (15g) unsweetened coconut flakes

Directions

Open the can of coconut milk and poke a hole through the solid coconut cream in the top of the can. Pour off the liquid coconut water in the bottom of the can and reserve for smoothies.

Put 1 cup of the solid coconut cream in a mixing bowl. Add the sugar and salt and beat with a hand mixer on high until smooth and fluffy, 2 minutes. Set aside 2 tablespoons of the whipped coconut cream in a small bowl. Sift the cocoa powder over the remaining coconut cream, add the almond extract, and beat until incorporated and fluffy.

Spoon the mousse into 4 small (1/2-cup/118ml) ramekins. Dollop the reserved plain coconut whipped cream on top of each mousse and refrigerate.

In a small, dry saucepan, toast the almonds and coconut flakes over medium-low heat, stirring constantly, until golden brown, 1 minute. Sprinkle the mousse with the almonds and coconut immediately before serving.

Serves: 4 | Serving Size: About 1/4 cup mousse, 2 tablespoon nuts/coconut

Nutrition (per serving): Calories: 179; Total Fat: 16g; Saturated Fat: 12g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 98mg; Carbohydrate: 9g; Dietary Fiber: 3g; Sugar: 5g; Protein: 3g

Nutrition Bonus: Potassium: 204mg; Iron: 7%

Originally published May 23, 2020; Updated May 2026

The post Dark Chocolate Almond Mousse appeared first on MyFitnessPal Blog.

This lighter, dairy-free cheesecake uses a base of cashews instead of cream cheese. Allow 3–4 hours to soak the cashews and use a sharp food processor blade or a high-powered blender for the smoothest cheesecake filling. We sweeten the cake with maple syrup with a slightly lemony flavor that compliments this lemon and raspberry dessert.

Active time: 15 minutes | Total time: 15 minutes plus 3–4 hours soaking and 4 hours chilling

No-Bake Vegan Lemon Cheesecake

Ingredients

• Cooking spray
• 2 cups (260g) raw, unsalted cashews
• 6 graham crackers, roughly broken into pieces
• Zest of 1 lemon
• 1/2 tsp cinnamon
• 1/4 cup plus 2 tbsp coconut oil, divided
• 1/3 cup plus 1 tbsp plain oat milk
• 1/4 cup (62g) lemon juice
• 2 tsp vanilla extract
• 2 tbsp maple syrup
• 1 pinch salt
• 1/2 cup (75g) raspberries

Directions

Coat an 8-inch (20cm) springform pan with cooking spray and line the bottom with parchment paper. Set aside. Place the cashews in a large heatproof bowl and pour 4 cups (946ml) boiling water over them. Stir, cover, and let soak until softened, 3–4 hours.

While the cashews soak, prepare the crust. Pulse the graham crackers, lemon zest, and cinnamon in a food processor until finely ground. Melt 2 tbsp coconut oil, add it to the crumbs, and pulse until the mixture resembles wet sand. Press evenly into the bottom of the prepared pan. Cover and refrigerate. 

Drain the cashews and add them to a high powered blender along with the remaining coconut oil, oat milk, lemon juice, vanilla extract, stevia powder, and salt. Process until completely smooth, stopping once to scrape down the sides of the bowl as needed.

Transfer the cashew mixture to the prepared crust and smooth the top with a spatula. Cover and refrigerate until set, at least 4 hours or up to 24 hours.

Arrange the raspberries on top, cut into 10 wedges, and serve.

Serves: 10 | Serving Size: 1/10 recipe

Nutrition (per serving): Calories: 251; Total Fat: 18g; Saturated Fat: 7g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 90mg; Carbohydrate: 20g; Dietary Fiber: 2g; Sugar: 7g; Protein: 6g

Nutrition Bonus: Calcium: 4%; Iron: 11%; Potassium: 229mg; Vitamin C: 8%

Originally published September 3, 2020; Updated June 2026

The post No-Bake Vegan Lemon Cheesecake appeared first on MyFitnessPal Blog.

Most people don’t get enough dietary fiber in their daily fare (1). Try adding this fiber-rich breakfast to your repertoire, and savor the maple and raspberry flavors while you tuck into a healthy breakfast.

RD Tip: Grinding flaxseeds helps the body better absorb nutrients such as omega-3 fatty acids and phytochemicals called lignans (2). This recipe has both whole and ground flaxseeds, giving you the health benefits of flaxseeds as well as a satisfying crunch.

Active time: 30 minutes | Total time: 6 hours

Raspberry Chia Pudding with Almond Milk and Flax Crisps

Ingredients

• 1 1/2 cups (366g) almond milk
• 1/2 cup (84g) chia seeds
• 2 tbsp pure maple syrup, divided
• 1 1.25-oz package freeze dried raspberries
• 1/4 cup (42g) whole flaxseeds
• 1/4 cup (28g) ground flaxseeds
• 1 tsp cinnamon
• 1 large egg white
• 2 tsp water
• 1 cup (150g) fresh raspberries

Directions

The night before, in a 2–3 cup (480–720ml) storage container, combine the almond milk, chia seeds and 1 tbsp maple syrup and stir vigorously for a few seconds. In a blender or food processor, blitz the freeze-dried raspberries into a fine powder. Add the raspberry powder to the chia seed mixture and stir to combine. Cover and place in the refrigerator for at least 6 hours or overnight.

Preheat the oven to 350ºF (175ºC). Line a sheet pan with parchment paper and reserve. In a medium bowl, combine the whole and ground flaxseeds and cinnamon, whisking to mix. Add 1 tbsp maple syrup, egg white, 2 tsp water and stir thoroughly. Let stand for 2–3 minutes. It will thicken slightly. Spread the mixture on the parchment paper to a thickness of about 1/4 inch. Bake for 13-14 minutes, until dry and crisped. It will become firmer as it cools.

Cool on a rack and break into bite-sized pieces.

Serve pudding, topped with raspberries and crisps.

Makes 2 cups pudding and 1 3/4 cups crisps

Serves: 4 | Serving Size: 1/2 cup pudding, 1/4 cup raspberries and scant 1/2 cup crisps

Nutrition (per serving): Calories: 326; Total Fat: 16g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 8g; Cholesterol: 7mg; Sodium: 59mg; Carbohydrate: 38g; Dietary Fiber: 18g; Sugar: 15g; Protein: 12g

Nutrition Bonus: Vitamin D: 10%; Calcium: 32%; Iron: 19%; Potassium: 560mg; Vitamin A: 5%; Vitamin C: 15%

Originally published May 18, 2019; Updated January 2026

The post Raspberry Chia Pudding with Almond Milk and Flax Crisps appeared first on MyFitnessPal Blog.

These delicious cookies combine all the flavors you love in the buttery Greek dessert, packed into a healthy little oatmeal cookie. While honey counts as added sugar, it’s not refined. Still, it’s important to consume it in moderation.  Our RD recommends 25g or less of added sugar per day so with only 5g added sugar these cookies make a perfect dessert that can fit into a healthy meal plan (1).

Active time: 15 minutes | Total time: 1 hour

Honey-Sweetened Baklava Cookies

Ingredients

• 1/2 cup (113g) unsalted butter
• 1/2 cup (160g) honey
• 1/2 cup (65g) walnuts, chopped
• 1/2 cup (60g) pistachios, shelled and chopped
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup (60g) whole-wheat pastry flour or whole-wheat flour
• 1/4 teaspoon baking soda
• 1 1/2 cups (148g) oats

Directions

Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper and set aside. Melt the butter in a large sauté pan over medium-low heat. Continue to cook, swirling pan occasionally, until the foam subsides and the butter begins to turn golden brown and smells nutty, about 3 minutes.

Add the honey, walnuts, pistachios, cinnamon, salt and cloves and bring to a simmer. Cook, stirring constantly, until syrupy, about 2 minutes. Pour into a large mixing bowl and set aside to cool to room temperature, about 30 minutes.

Add the egg and vanilla to the honey mixture and stir to combine. Add the flour and baking soda and stir until no traces of flour remain. Add the oats, stirring to combine. The mixture will be very stiff.

Drop the batter by rounded tablespoonfuls 2 inches (5cm) apart on the prepared baking sheets. Bake, rotating baking sheets from top to bottom halfway through baking, until crispy on the edges and golden brown, 14–18 minutes, watching carefully during the last few minutes to make sure the cookies aren’t burning. Transfer to a wire cooling rack and let cool. Store in an airtight container for up to 1 week.

Serves: 26 | Serving Size: 1 cookie

Nutrition (per serving): Calories: 100; Total Fat: 6g; Saturated Fat: 3g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 1g; Cholesterol: 16 mg; Sodium: 65mg; Carbohydrate: 11g; Dietary Fiber: 1g; Sugar: 5g; Protein: 2g

Nutrition Bonus: Potassium: 53mg; Iron: 3%; Vitamin A: 8%

Originally published June 13, 2020; Updated November 2025

The post Honey-Sweetened Baklava Cookies appeared first on MyFitnessPal Blog.

Eudaemonius posted a photo:

Set yourself up for success, with these easy, make-ahead jars of healthy breakfast. Chia seeds are a nutritional powerhouse, with fiber and omega-3’s and the uncanny ability to gel into a creamy pudding (1). Berries are low-sugar fruits that deliver potent antioxidants and great, fruity flavor (2).

This parfait makes for a great dessert. It satisfies your sweet tooth and it has protein and fiber to keep you full.

Active time: 10 minutes | Total time: 10 minutes, plus refrigeration overnight

Berry Chia Pudding Recipe

Ingredients

• 1 1/2 cups (360ml) unsweetened almond milk
• 1/2 cup (84g) chia seeds
• 2 cups (490g) 0% plain Greek yogurt
• 2 tbsp honey
• 1 cup (150g) fresh raspberries (reserve 4 berries for garnish)
• 1 cup (150g) fresh blueberries
• 4 mint sprigs

Directions

In a bowl or 2-cup storage tub, stir the almond milk and chia seeds vigorously for 30 seconds, then cover and refrigerate overnight. The mixture will thicken significantly as the seeds absorb the liquid.

Place the Greek yogurt and honey in a medium bowl and stir until smooth. Add the berries and fold gently with a spatula to keep the raspberries intact.

To assemble, get 4 large wine glasses or 1½-cup glass storage tubs. In each glass, place ½ cup of the yogurt mixture. Spoon ¼ cup of the chia pudding on top and spread evenly. Add another ¼ cup of the yogurt mixture on top, spread evenly, then dollop 2 tbsp of chia pudding on top. Spoon any remaining chia pudding evenly over the four glasses. Garnish each with a reserved raspberry and a mint sprig and serve.

Store assembled parfaits covered in the refrigerator for up to four days.

Serves: 4 | Serving Size: About 1¼ cups parfait

Nutrition (per serving): Calories: 264; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 5g; Cholesterol: 6mg; Sodium: 103mg; Carbohydrate: 32g; Dietary Fiber: 11g; Sugar: 17g; Protein: 17g

Nutrition Bonus: Vitamin D: 8%; Calcium: 44%; Iron: 13%; Potassium: 384mg; Vitamin C: 20%

Originally published October 1, 2020; Updated February 2026

The post Berry Chia Pudding appeared first on MyFitnessPal Blog.

These fun, dairy-free pudding pops consist of layers of homemade chocolate, strawberry and vanilla “nice cream.” Made with coconut milk and soaked cashews, they’re vegan but taste like the tri-flavor ice cream you remember from childhood.

Pro tip: Let the pops stand for a few minutes at room temperature or run warm water over them to release from the molds.

Active time: 15 minutes | Total time: 8 hours, 15 minutes

Neapolitan Nice Cream Pops

Ingredients

• 1 cup (135g) raw cashew pieces
• 1 (13.5 oz./398ml) can full fat coconut milk
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 8 large strawberries, fresh or frozen
• 2 tbsp unsweetened cocoa powder
• 1 pinch salt
• 6 craft sticks

Directions

Place the cashews in a medium bowl and cover with hot tap water. Let soak for about 2 hours, or until softened. Drain and transfer the cashews to a blender along with the coconut milk, maple syrup, and vanilla extract. Blend until completely smooth.

Spoon 2 tbsp of the mixture into each of 6 (1/2-cup/118ml) popsicle molds and freeze upright until firm, about 2 hours.

Pour half of the remaining mixture into a measuring cup with a spout. Whisk in the cocoa powder until smooth, then cover and refrigerate. Add the strawberries to the remaining mixture in the blender and blend until smooth. Cover and refrigerate until needed.

Once the first layer is firm, pour the strawberry mixture evenly among the molds. Freeze for about 2 hours, or until firm.

Pour the chocolate mixture evenly over the strawberry layer and freeze for about 2 hours more, or until firm.

To unmold, run the molds under warm water until the edges loosen and the pops release easily. Serve immediately or store in a zip-top freezer bag for up to 2 months.

Serves: 6 | Serving Size: 1 pop

Nutrition (per serving): Calories: 267; Total Fat: 21g; Saturated Fat: 11g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 45mg; Carbohydrate: 17g; Dietary Fiber: 2g; Sugar: 9g; Protein: 4g

Nutrition Bonus: Calcium: 3%; Iron: 11%; Potassium: 188mg; Vitamin C: 22%

Originally published April 9, 2021; Updated June 2026

The post Neapolitan Nice Cream Pops appeared first on MyFitnessPal Blog.