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.

Stir a few ingredients together in your slow cooker, add chicken breasts and you’ve got a chicken dinner with a velvety Thai inspired peanut sauce ready when you are. We add crisp-tender broccoli, but green beans, carrots, baby corn or a long list of other veggies are welcome. The trick is to briefly microwave or steam the veggies and stir them through the sauce right before serving so they’re not overcooked. Serve over brown rice or quinoa.

Active time: 10 minutes | Total time: 4 hours, 10 minutes (low) or 2 hours, 10 minutes (high)

Slow Cooker Peanut Chicken With Broccoli

Ingredients

• 1/2 cup light coconut milk
• 1/4 cup smooth peanut butter
• 2 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tbsp low-sodium soy sauce
• 2 tsp Thai red curry paste
• 1 tsp lemongrass paste
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts
• 4 cups broccoli florets
• 1 tsp cornstarch

Directions

In a 6-quart slow cooker, whisk together the coconut milk, peanut butter, rice vinegar, brown sugar, soy sauce, red curry paste, and lemongrass paste until smooth. Stir in the onion and garlic. Add the chicken and stir to coat.

Cover and cook on low for 3½–4 hours or on high for 2–2½ hours, until the chicken reaches an internal temperature of 165°F (74°C).

Transfer the chicken to a cutting board and slice or shred into bite-size pieces. Pour the cooking liquid into a small saucepan. In a small bowl, whisk together the cornstarch and 1 tbsp cold water until smooth, then stir into the saucepan. Bring to a simmer over medium heat, stirring frequently, until the sauce has thickened, about 2 minutes. Remove from heat.

While the sauce thickens, combine the broccoli with 2 tbsp water in a microwave-safe bowl and microwave on high for 2–3 minutes, or until crisp-tender. Alternatively, steam the broccoli on the stovetop for about 3 minutes. Drain.

Arrange the chicken and broccoli on a serving platter or divide between bowls. Pour the sauce over the top and serve immediately.

Serves: 4 | Serving Size: 4 oz. chicken, 1 cup broccoli, 1/4 cup sauce

Nutrition (per serving): Calories: 320; Total Fat: 14g; Saturated Fat: 4g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 3g; Cholesterol: 83mg; Sodium: 369mg; Carbohydrate: 17g; Dietary Fiber: 3g; Sugar: 7g; Protein: 32g

Nutrition Bonus: Calcium: 7%; Iron: 8%; Potassium: 809mg; Vitamin A: 1%; Vitamin C: 140%

Originally published: January 17, 2020; Updated May 2026

The post Slow Cooker Peanut Chicken With Broccoli appeared first on MyFitnessPal Blog.

Eudaemonius posted a photo:

Eudaemonius posted a photo:

Are you bored with breakfast but feel you possess some creative juices? Then this is the recipe for you! All you need is a mason jar, rolled oats, and a good flavor palette. We’ll get you started with the recipe below, but feel free to play with your milks, yogurts, and fruits as well as different spices. Just mix it all up and let it chill overnight. Breakfast has never been easier!

Active time: 10 minutes | Total time: 8 hours, 10 minutes

Overnight Oats

Ingredients

• 1/2 cup rolled oats
• 1 cup plain nonfat Greek yogurt
• 1 cup unsweetened almond milk
• 1/4 cup chia seeds
• 1/4 cup slivered almonds
• 1/2 cup strawberries, cut into bite-size piece
• 1/2 tsp vanilla extract
• 1/4 cup unsweetened coconut flakes
• 1 tbsp maple syrup

Directions

Place all the ingredients in a mason jar or other airtight container and stir well to combine. Cover and refrigerate overnight.

Serve chilled. Enjoy immediately or take it on the go.

Serves: 2 | Serving Size: 1/2 of recipe

Nutrition (per serving): Calories: 442; Total Fat: 25g; Saturated Fat: 8g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 8g; Cholesterol: 8mg; Sodium: 182mg; Carbohydrate: 38g; Dietary Fiber: 14g; Sugar: 14g; Protein: 22g

Nutrition Bonus: Potassium: 563mg; Iron: 19%; Vitamin A: 563%; Vitamin C: 38%; Calcium: 41%

Originally published May 8, 2016; Updated June 2026

The post Overnight Oats appeared first on MyFitnessPal Blog.

Unlike with pan-frying or sauteing, air-frying tofu allows you to achieve a delicious crust on the outside with minimal fat. We use seasoned cornstarch to create a light, crisp coating that yields to a creamy texture within. Paired with brown rice, cucumber, avocado and a sweet-tart sauce, it’s an easy, impressive vegan meal.

This recipe is a perfect candidate to throw in any extra veggies or frozen veggies you have on hand. You can also bump up the protein content by adding shelled edamame, turning it into a high-protein, veggie-packed meal.

Active time: 15 minutes | Total time: 35 minutes

Crispy Air-Fried Tofu Bowls

Ingredients

• 1 (16-oz./453g) package water-packed extra-firm tofu
• 1 tbsp toasted sesame oil
• 2 tsp cornstarch
• 1 tsp garlic powder
• 1/4 tsp salt
• Cooking spray
• 2 2/3 cups (280g) frozen brown rice
• 1 cup (120g) English cucumber, thinly sliced
• 1 medium (150g) avocado, thinly sliced
• 1/4 cup (25g) green onions, thinly sliced
• 1/4 cup (60g) sweet chili sauce
• 2 tbsp unseasoned rice vinegar

Directions

Cut the tofu into 1-inch slices and arrange on a double layer of paper towels. Top with another double layer of paper towels, place a plate on top, and weigh it down with a heavy skillet. Let stand for 15 minutes to drain excess moisture. 

Remove the weight and paper towels, then cut the tofu into 1-inch cubes and transfer to a medium bowl. Drizzle with sesame oil and sprinkle with cornstarch, garlic powder, and salt; toss gently to coat.

Preheat the air fryer, if necessary, to 400°F (200°C). Coat the air-fryer basket with cooking spray and arrange the tofu in as even a layer as possible (cook in batches if needed). Air-fry for 15–20 minutes, or until browned and crisp, pausing every 5 minutes to shake the basket and toss the tofu.

Meanwhile, prepare the rice according to package directions. Divide about 2/3 cup rice among 4 bowls and top each with cucumber, avocado, and green onions. Divide the tofu evenly among the bowls. In a small bowl, whisk together the sweet chili sauce and rice vinegar. Drizzle evenly over each bowl before serving.

Serves: 4 | Serving Size: 1 bowl

Nutrition (per serving): Calories: 396; Total Fat: 16g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 595mg; Carbohydrate: 49g; Dietary Fiber: 6g; Sugar: 7g; Protein: 15g

Nutrition Bonus: Potassium: 364mg; Iron: 7%; Vitamin C: 10%

Originally published October 15, 2020; Updated March 2026

The post Crispy Air-Fried Tofu Bowls appeared first on MyFitnessPal Blog.

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This collection of 20 Desserts with Vanilla Pastry Cream is one I keep coming back to. There’s something incredibly comforting about that silky, rich cream, simple ingredients, yet it transforms every dessert into something special.

Inside, you’ll find a mix of classic favorites and a few treats I love making again and again for my family. From delicate pastries to layered cakes and easy, cozy desserts, each recipe celebrates that smooth vanilla filling in its own way. Some are perfect for special occasions, others are simple enough for a quiet afternoon when you just want to bake something sweet.

I’ve always loved how versatile vanilla pastry cream is. It can be piped, spread, layered, or tucked into just about anything, and it never disappoints. These are the kinds of desserts that feel both elegant and comforting at the same time.

Alongside classic favorites, you’ll find plenty of twists where vanilla pastry cream becomes the starting point for something a little different. Think layers of caramel, hints of pistachio, or subtle flavor additions that turn a familiar dessert into something new and exciting. I love how easily this cream adapts while still keeping that comforting, elegant feel.

I’ve kept the recipes approachable, with clear steps and familiar ingredients, so you can focus on the joy of baking rather than the details.

Mini Berry Tarts with Vanilla Pastry Cream

These Mini Berry Tarts with Vanilla Pastry Cream are one of those desserts that feel a little special but are actually so simple to put together. I made them with a buttery pâte sablée crust that bakes up perfectly crisp and delicate. It’s one of my favorite bases for anything with fruit. The filling starts with a smooth vanilla pastry cream, rich but not too heavy, just enough to create a soft, creamy layer.

Check out this recipe

Puff Pastry Apple Tart with Vanilla Pastry Cream

This Puff Pastry Apple Tart is inspired by the Spanish-style tart,Tarta de Manzana con Crema Pastelera, the kind you’ll spot in bakeries across Barcelona, all glossy and golden and impossible to walk past. I wanted to bring that same feeling home, and it turned out even better than I hoped.The flaky crust, the creamy filling, and the flavorful apples on top make it one of the most amazing desserts you can enjoy this fall.

Check out this recipe

Fraisier – French Strawberry Cake

Fraisier is one of the most elegant strawberry cakes I have made so far. A decadent French dessert consisting of two layers of almond genoise cake soaked in kirsch liqueur syrup, filled with mousseline cream and fresh strawberries and topped with a flavorful homemade marzipan.

Check out this recipe

Vanilla Soufflé

These vanilla souffles are simply out of this world. So fluffy with a mousse like texture, almost melting in your mouth, light and airy and full of vanilla flavor. Such an amazing way of finishing your lunch or dinner. Enjoy!

Check out this recipe

Vanilla Raspberry Mini Eclairs

These Vanilla Raspberry Mini Eclairs are delectable bite-sized pastries that combine the timeless flavors of creamy vanilla and tangy raspberry. These elegant treats feature delicate choux pastry shells, filled with a luscious vanilla pastry cream and homemade raspberry jam.

Check out this recipe

Eclair Cake – Karpatka – Polish Carpathian Mountain Cream Cake

Karpatka – Eclair Cake, also known as Polish Carpathian Mountain Cream Cake, is a delightful dessert that has captured the hearts of pastry lovers around the world. This cake is essentially a giant cream puff or eclair, made up of two layers of choux pastry that are filled with a generous amount of vanilla cream

Check out this recipe

Kremšnita – Krempita – Cremeschnitte – Vanilla Custard Cake

This delicious dessert made of sheets of crispy puff pastry, filled with vanilla custard is very familiar in many European countries and it is known under various names: cremeschnitte, krempita, kremšnita, krémes, cremsnit, cremes and so on. No matter how is called it is definitely a dessert you need to try at least once in a lifetime.

Check out this recipe

Kvæfjordkake –  Norwegian Verdens Beste – World’s Best Cake

I am so glad to share with you an amazing Norwegian cake, called Kvæfjordkake – or Verdens Beste ( World's Best Cake) that is absolutely delightful. This cake consists of two layers of soft vanilla sponge cake topped with crispy baked meringue and toasted almonds filled with smooth and creamy vanilla custard and whipping cream.

Check out this recipe

Pistachio Raspberry Mini Eclairs

These Pistachio Raspberry Mini Eclairs are delightful pastries that combine the irresistible flavors of pistachios and tangy raspberry into a bite-sized treat. These fancy treats feature delicate pastry shells filled with creamy pistachio cream and homemade raspberry jam. They are finished with a drizzle of melted white chocolate and topped with chopped pistachios and fresh raspberry halves.

Check out this recipe

Raspberry Mille Feuille (Napoleon)

This Raspberry Mille Feuille is amazing. The raspberries bring a refreshing fruity flavor that makes it one of the best summer treats.

Check out this recipe

Boston Cream Pie

Boston Cream Pie is a classic combination that everybody enjoys. This cake is really easy to prepare and doesn’t need any sort of decoration except for spreading the chocolate in such a way as to spill down the sides. It sets quickly after assembling and is ready to serve in less than 20 minutes.

Check out this recipe

Ding Dong Cake – Moist Chocolate Cake with Vanilla Cream Filling

Ding Dong cake is a delightful dessert that is sure to impress. It is rich, decadent, and indulgent, making it the perfect treat for any special occasion or simply to satisfy your sweet tooth.

Check out this recipe

Vanilla Meringue Mousse Cake

This Vanilla Meringue Mousse Cake is one of the most delightful vanilla cakes, with a classic combination of vanilla and chocolate. The cake consists of two vanilla sponge cake layers filled with smooth vanilla meringue mousse, topped with chocolate glaze and decorated with fresh raspberries.

Check out this recipe

Lemon Custard Rose Sweet Rolls

These Lemon Custard Rose Sweet Rolls are a mouthwatering pastry treat that combines the flavor of lemon with the sweet creaminess of custard, all wrapped up in a soft, fluffy, rose-shaped bun. These sweet rolls are perfect for breakfast, brunch, or any time you're craving something sweet and indulgent.

Check out this recipe

Puff Pastry Caramel Slice – Caramel Custard Cake

This delightful Puff Pastry Caramel Slice, a dessert with a perfect harmony of flavors and textures. This desserts features layers of flaky puff pastry that create a satisfying crunch, with a velvety caramel pastry cream filling thar offers a sweet, creamy center.

Check out this recipe

Vanilla Eclairs

Eclairs are a great French dessert, made from choux pastry, filled with cream and then topped usually with fondant icing. For topping there are many variations, but making a simple and quick chocolate ganache seemed just perfect for me.

Check out this recipe

Passion Fruit Cake Roll

Get ready to impress your guests with a showstopping Passion Fruit Cake Roll filled with silky smooth vanilla pastry cream and tangy passion fruit curd.

Check out this recipe

Paris-Brest

Paris-Brest is made from a ring of choux pastry filled with praline mousseline cream and decorated with flaked almonds and powdered sugar, imitating the shape of the bicycle wheel. It is obviously a high calorie dessert that gave energy to riders, soon became very popular and now is a dessert known worldwide.

Check out this recipe

Pecan Caramel Mousse Cake

This Pecan Caramel Mousse Cake is an elegant delightful cake that is perfect for fall days and especially for Thanksgiving table. The cake consists of two layers of vanilla sponge cake with caramel pecan topping and with a smooth custard salted caramel mousse filling.

Check out this recipe

Pistachio Pudding

Pistachio pudding is a delightful and indulgent dessert that combines the rich and nutty flavor of pistachios with a smooth and creamy texture. This luscious treat is a favorite among dessert enthusiasts and is sure to satisfy any sweet tooth.

Check out this recipe

If you love classic flavors and simple desserts that always deliver, I think you’ll find yourself coming back to these recipes just as often as I do.

I hope this collection of vanilla pastry cream desserts inspires you to bake and enjoy a cozy moment of your own. If you try any of these recipes, I’d truly love to see. Share your photos on  Instagram and tag me so I can admire your beautiful creations!

Other recipe collections:

20 Yogurt Desserts
8 Easy Must-Try Zucchini Recipes
30 Irresistible Custard Desserts
20 Delightful Chicken Recipes
35 Mouthwatering Gluten-Free Desserts
25 Dairy-Free Desserts
20 Egg Recipes for Breakfast or Brunch
30 Best Caramel Recipes
20 Baked Cheesecake Recipes
15 No-Bake Cheesecake Recipes
60 Budget-Friendly Desserts
55 High-Protein Recipes
20 Muffin Pan Recipes
40 Best Back-to-School Recipes
30 Amazing Raspberry Desserts
20 High-Protein Desserts
50 Sweet Bakes Perfect for Coffee Time
40 Refined Sugar-Free Sweet Recipes
30 Unique Layer Cake Recipes
30 Best Apple Recipes

The post 20 Amazing Desserts with Vanilla Pastry Cream appeared first on Home Cooking Adventure.

This silky-smooth squash soup cooks in just 10 minutes in the Instant Pot, so it’s quick enough for a weeknight. The soup is garnished with crispy, fried sage leaves, making it fancy enough for dinner, too.

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Active time: 20 minutes | Total time: 50 minutes

Pressure Cooker Pumpkin Soup

Ingredients

• 2 tbsp olive oil
• 12 whole sage leaves
• 1 medium onion, diced into 1 inch pieces
• 1 medium carrot, diced into 1 inch pieces
• 2 tsp chopped fresh sage
• 3 medium garlic cloves, minced
• 1 tsp fresh rosemary, chopped
• 4 heaping cups (1 1/2 lb/680g) sugar pumpkin or butternut squash cubes 
• 4 cups (946ml) low-sodium chicken broth
• 1 bay leaf
• 3/4 tsp salt
• 1/4 tsp black pepper

Directions

Select the sauté function on the pressure cooker and adjust to high heat. Add the oil and, when hot, add the whole sage leaves. Cook, stirring occasionally, for about 1 minute, or until crisp and lightly browned. Transfer the sage leaves to a small bowl with a slotted spoon and reserve for garnish, leaving the oil in the pot.

Add the onion and carrot to the pot and cook, stirring frequently, for about 8 minutes, or until beginning to brown. Add the chopped sage, garlic, and rosemary and cook for 30 seconds, or until fragrant. Press cancel.

Add the squash, chicken broth, bay leaf, salt, and black pepper. Lock the lid, set the valve to sealing, and cook on high pressure for 10 minutes.

Quick-release the pressure when cooking is complete. Discard the bay leaf. Blend the soup with an immersion blender until smooth, or carefully blend in batches in a standard blender.

Season with additional salt and pepper as needed. Serve garnished with the crispy sage leaves.

Serves: 4 | Serving Size: 2 cups

Nutrition (per serving): Calories: 125; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 519mg; Carbohydrate: 13g; Dietary Fiber: 2g; Sugar: 6g; Protein: 4g

Nutrition Bonus: Calcium: 5%; Iron: 9%; Potassium: 510mg; Vitamin A: 370%; Vitamin C: 25%

Originally published: October 2018; Updated May 2026

The post Pressure Cooker Pumpkin Soup appeared first on MyFitnessPal Blog.

Switch up your breakfast routine with an Indian take on pancakes. These are filled with colorful veggies, flavorful spices and oat flour in place of white flour. They’ll be the wake-up call you never know you’ve been missing.

Active time: 10 minutes | Total time: 25 minutes

Oats Masala Pancakes

Ingredients

• 1 cup oat flour
• 3 tbsp chickpea flour (besan)
• 1 1/2 cups water
• 1 tsp dry fenugreek leaves (kasoori methi)
• 1 small (50g) onion, very finely chopped
• 1 small (50g) tomato, very finely chopped
• 1–2 green chilies, deseeded and very finely chopped
• 1 tbsp (15g) fresh cilantro, chopped
• 1/2 tsp salt
• 1/2 tsp garam masala
• 1/4 tsp turmeric (haldi)

Directions

Combine the oats, gram flour, water, dry fenugreek leaves, onion, tomato, green chilies, coriander, salt, garam masala, and turmeric in a large bowl. Whisk well until smooth, adding additional water if needed to create a pourable batter.

Heat a lightly greased nonstick skillet or griddle over medium heat. Pour a small ladleful of batter onto the pan and spread gently into a thin pancake.

Cook for about 2 minutes, or until the edges begin to brown lightly. Flip and cook on the other side until cooked through and lightly browned.

Repeat with the remaining batter. Serve hot with mint chutney, if desired.

Serves: 4 | Serving Size: 2 pancakes

Nutrition (per serving): Calories: 144; Total Fat: 3g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 305mg; Carbohydrate: 24g; Dietary Fiber: 3g; Sugar: 3g; Protein: 6g

Nutrition Bonus: Calcium: 3%; Iron: 10%; Potassium: 299mg; Vitamin A: 5%; Vitamin C: 99%

Originally published September 17, 2018; Updated June 2026

The post Oats Masala Pancakes appeared first on MyFitnessPal Blog.