Favorite Chia Pudding

Whenever I'm in a breakfast rut, I turn to chia pudding. Granted, I love my smoothies, but chia pudding is one of those things that is crazy simple to make but also can be jazzed up a million different ways.

All you need to make chia pudding are chia seeds and a liquid (usually non-dairy milk). From there you can honestly do whatever you want. Add sweetness, add spices, add fruit, add vegetables (!?) and more.

And here's the best part: it's SUPER healthy. Chia pudding is high in protein, full of omega-3s, packed with fiber and helps keep you full and satisfied all day long. It's also meal-prep friendly which I know you guys love.

So today I'm going to talk all about how to make chia pudding, give you some tips and tricks for making it taste good and I'm even showing you 6 of my favorite healthy chia pudding recipes. You'll have everything you need to become a master chia pudding maker after this one!Types of Chia Seeds

The Different Types of Chia Seeds

When most people think about chia seeds, they think of those little tiny black seeds. But did you know there are actually multiple types of chia seeds?
The two main types of chia seeds are black and white. They both have the same nutritional value, they're just different colors! The benefit of changing the colors up is basically just how the chia puddings look. You'll see what I mean when you see our flavors!
The white chia seeds can actually be hard to find, so I definitely recommend picking some up online!

How to Make Chia Pudding Taste Good

Chia pudding on its own is fairly plain in the flavor department. But that's what makes it fun! Because you can really have some fun with the flavors.
I'm going to be sharing 6 specific chia pudding flavors, but before we get to that I also wanted to share some ways you can add your own flavors to your chia puddings.
Here are some ways to flavor chia pudding:
  • Nut butter: whether used as a topping, as a layer or stirred into the mix. I like raw almond butter, raw cashew butter and also peanut butter (duh)
  • Chocolate: you can never go wrong with chocolate, but if you're looking for something different stir some raw cacao powder into your chia – it's going to make it taste like dessert!
  • Fruit: fruit is another way to totally change up the flavors of your chia pudding, while also adding sweetness and more nutrients. I like berries, banana, apples, pears, peaches, you name it!
  • Coconut: if you're a coconut lover like me, this is a great way to jazz up the flavor of your pudding – whether you use coconut milk in the base, shredded or flaked coconut on top, or even coconut butter as a drizzle.
  • Jams & spreads: if you don't have access to fresh fruit, or you want to avoid browning or tons of added sweeteners, pick up a no added sugar 100% fruit spread. There are tons of flavors to choose from too!
  • Spices: have some fun here – cinnamon, nutmeg, ginger, vanilla, cardamom, etc. are all amazing ways to add a punch of flavor!
And you could also swap out the type of milk you're using to change up the flavors!

How to Make Healthy Chia Pudding

Before we dive into all the delicious flavors I'm sharing down below, I thought it might be helpful to give you my base. This is the chia pudding that is kind of mild in flavor and can be used with all sorts of different flavor combos!

Healthy Chia Pudding (Base Recipe)

How to make healthy chia pudding – as a base for any other flavor you want! This quick and easy breakfast recipe is packed with protein, filling and delicious!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes


  • 3 tablespoons chia seeds
  • 1 tablespoon maple syrup (or sweetener of choice)
  • 1 teaspoon vanilla
  • 3/4 cup milk of choice


    • Mix all the ingredients together in a small bowl. Leave on the counter at room temperature to thicken, about 15 minutes.
    • Once thick, stir together again and add a splash of extra milk if needed.
  • Stir in your favorite toppings/flavors and enjoy!


Serving: 1serving | Calories: 267kcal | Carbohydrates: 30g | Protein: 7g | Fat: 13g | Saturated Fat: 1g | Sodium: 252mg | Potassium: 192mg | Fiber: 13g | Sugar: 13g | Calcium: 474mg | Iron: 3mg
Healthy Chia Pudding Recipes

6 Ways to Make Chia Pudding

I've made chia pudding at least 100 times. I love it and love coming up with new flavor combinations. But since there are literally a million different ways to make it, I want to give you my favorites.
I've included all the recipes down below, but here are the flavors we're working with today:
  • Banana Bread
  • Lemon Raspberry
  • Coconut Vanilla Cashew
  • Chai Latte
  • Dark Chocolate
  • Strawberry Cheesecake
Chia pudding makes an awesome meal prep option, so I recommend making a few flavors on a Sunday to enjoy all week long. If you do actually assemble/mix the flavors ahead, I recommend starting your week with the ones that contain fruit (banana first!) as those will get mushy the longer they sit.
Ready to learn how to make chia pudding? Let's do this!Banana Chia Pudding Recipe

1. Banana Bread

My first go-to flavor is banana bread. It's only 5 ingredients, tastes so good and is naturally sweet. What I love about using banana is that because it's so sweet, you don't need to add extra sugar. The only thing about this one is it doesn't keep as well – so eat it the same day or next!
Ingredients you need for your Banana Bread Chia Pudding:
  • 1 whole banana, halved
  • 3 tablespoons black chia seeds
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup almond milk
  • Chopped walnuts to garnish
Mash half of the banana in a small bowl. Add the chia, cinnamon and almond milk and stir to combine. Allow the chia to sit for 10 – 15 minutes, or overnight. When ready to eat, add half the chia pudding into your jar. Layer on some slices of the remaining banana, then the rest of the chia pudding, the rest of the banana and some chopped walnuts.Lemon Raspberry Chia Pudding Recipe

2. Lemon Raspberry

I love the combo of lemon and fresh berries. Lemon brightens everything up and berries are sweet, but still low on the glycemic index which makes the whole meal a little healthier. This chia pudding is zingy, fresh and delicious!
Ingredients you need for your Lemon Raspberry Chia Pudding
  • 3 tablespoons white chia seeds
  • 1 tablespoon maple syrup
  • Zest of 1 lemon
  • 2/3 cup almond milk
  • 1/4 cup fresh raspberries + more to garnish
Add the chia seeds, syrup and most of the lemon zest into a bowl. Stir to combine and then let the bowl sit for 10 – 15 minutes to thicken up. When ready to serve, add half the raspberries to the bottom of your jar and mash them into a “jam” consistency. Give the chia pudding a quick stir then add it on top of the raspberries. Finish with a few more raspberries and the rest of the lemon zest.Coconut Vanilla Chia Pudding Recipe

3. Vanilla Coconut Cashew

I'm a biiiiig coconut lover and this chia pudding recipe is one of my favorites on the list. It's made with creamy coconut milk which gives it a little natural sweetness, but we also stir in some vanilla to give it a pop of flavor. Finished off with some cashew butter and coconut flakes and it tastes like incredible!
Ingredients you need for your Vanilla Coconut Cashew:
  • 3 tablespoons black chia seeds
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 3/4 cup canned coconut milk (full-fat or lite)
  • 1 tablespoon cashew butter
  • Shredded coconut to garnish
Whisk together the chia seeds, syrup, extract and milk in a small bowl. Allow the mixture to sit for 10 – 15 minutes until the mixture has thickened. Give it a stir before serving then add the chia pudding into a jar (or keep it in the bowl). Top with the cashew butter and coconut flakes.Chai Latte Chia Pudding Recipe

4. Chai Latte

I've always loved the chai lattes from Starbucks, but they're just too much sugar for me these days. So I created a chia pudding inspired by that drink! It tastes like a chai latte, but is packed with protein and not much sugar. It's also caffeine-free so it can be enjoyed as an afternoon treat as well.
Ingredients you need for your Chai Latte Chia Pudding:
  • 3 tablespoons black chia seeds
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon each: nutmeg, ginger, cloves, cardamom
  • 3/4 cup almond milk
  • 1 tablespoon almond butter
  • Chopped pecans and a cinnamon stick to garnish
Whisk together the chia seeds, sugar, spices, and milk in a bowl. Allow the mixture to sit for 10 – 15 minutes until it has thickened. Give it a stir before serving then add the chia pudding into a jar (or keep it in the bowl). Top with the almond butter, pecans, and a cinnamon stick if desired.Dark Chocolate Chia Pudding Recipe

5. Dark Chocolate

I had to throw something chocolatey in here because I just love chocolate for breakfast! This combination has a base of creamy chocolate pudding (thanks to cacao and almond milk) and then is topped with coconut yogurt, hazelnuts, and mini chocolate chips. It's just divine!
Ingredients you need for your Dark Chocolate Chia Pudding:
  • 3 tablespoons black chia seeds
  • 2 tablespoons raw cacao powder
  • 2 tablespoons maple syrup
  • 3/4 cup almond milk
  • Coconut yogurt, chopped hazelnuts and chocolate chips to garnish
Whisk together the chia seeds, raw cacao powder, maple syrup, and almond milk in a bowl. Allow the mixture to sit for 10 – 15 minutes until it has thickened. Give it a stir before serving then add the chia pudding into a jar (or keep it in the bowl). Top it with coconut yogurt, nuts and some chocolate chips if desired
Strawberry Cheesecake Chia Pudding Recipe

6. Strawberry Cheesecake

This might just be my favorite ones on the list! There's a creamy coconut-infused base and then a layer of strawberry jam and finished with some chopped fruit and almonds on top. Each layer is infused with sweet strawberries and a creaminess that reminds me of cheesecake. It's fabulous!
Ingredients you need for your Strawberry Cheesecake Chia Pudding:
  • 3 tablespoons white chia seeds
  • 1 teaspoon vanilla
  • 1/4 cup full fat coconut milk
  • 1/2 cup almond milk
  • 2 tablespoons strawberry jam
  • Fresh strawberries & almonds to garnish
Whisk together the chia seeds, vanilla, and milks in a bowl. Allow the mixture to sit for 10 – 15 minutes until it has thickened. Give it a stir before serving then add half of the chia pudding into a jar (or keep it in the bowl). Top with the jam and spread it into an even layer and then add the rest of the chia pudding on top. Finish with the fresh strawberries and almondsEasy Chia Pudding Recipes

What's Your Favorite Chia Pudding Flavor?

Since the possibilities are truly endless with chia pudding, we'd love to hear from YOU! What are your favorite ways to make chia pudding? We'd love for you to leave your flavor combinations below!

Salted Caramel Apple Galette | Sally's Baking Addiction

This salted caramel apple galette. It’s my beloved salted caramel apple pie but 97% easier. My hope is that you’ll be inspired to make one this Fall and perhaps even sooner with all the honeycrisp apples that are in their peaks as we speak. (type/read?)
Sliced apples for salted caramel apple galette on sallysbakingaddiction.com
Remember back when I professed my love for galettes? They’re the alternative to pie when, you know, you don’t feel like making an actual pie.

Have you ever made one before? They’re friendly, approachable, and my favorite: low maintenance. Basically a free-form pie where any possible mistakes are comforted in the fact that you can’t mess this up. 

If you know how to fold dough over filling, you know how to make a galette. The best part is that you’ll receive heart-eyed reactions anytime you serve an elaborate-looking galette, as if you slaved away for hours on end to make something so beautiful and delicious.
Same story with my mini fruit galettes, too!
Dough for salted caramel apple galette on sallysbakingaddiction.com
A flaky dough made from simple ingredients like flour, butter, and ice cold water is where it all begins. Make sure you chill the galette crust before rolling it out and filling it. When you roll out galette dough, don’t be a perfectionist. Oh how I love that thought! Whatever shape the dough rolls out to be, leave it. If it’s not a perfect circle, who cares.

The galette will still work its tasty magic.
You can make the galette crust ahead of time. If you completely have your life together, you could even make this galette crust TODAY, freeze it, then have salted caramel apple galette for dessert *in a snap* on Thanksgiving day.

One thing to keep in mind– and I’ve mentioned this about galettes before– is that unlike pies where you can pile the fillings super high, galette’s don’t really like it when there’s too much filling. The crust will become mushy and no amount of oven time could save it. Plus, you won’t have enough dough to fill over an over-filled galette! So here’s a tip: keep the filling flat and compact, while leaving a 2-3 inch border so you can fold the edges over. Just like this:
Salted caramel apple galette on sallysbakingaddiction.com

There’s no squeezing anything between those apples!
Flat and compact, flat and compact.
Salted caramel apple galette on sallysbakingaddiction.com

So about that salted caramel…
Salted caramel recipe on sallysbakingaddiction.com
As delicious and impressive as pie, but half the work! This salted caramel apple galette is the easiest Fall dessert. Recipe on sallysbakingaddiction.com
Drizzle some of that liquid gold right into the filling. Brush the top of the crust with a little egg-wash to achieve that shiny golden brown crust, then top the whole thing with chopped walnuts for a little crunch… or don’t… you can make the call on the nuts. 🙂
Bake until golden brown, then YOU KNOW what’s next.
As delicious and impressive as pie, but half the work! This salted caramel apple galette is the easiest Fall dessert. Recipe on sallysbakingaddiction.com
As delicious and impressive as pie, but half the work! This salted caramel apple galette is the easiest Fall dessert. Recipe on sallysbakingaddiction.com
The galette crust, both flaky and buttery, is the quintessential home to the warm and tender apple slices. Which are, by the way, swimming in brown-sugared, cinnamon-spiced, salted caramel enrobed goodness. Is this easy Fall dessert enjoyment or what?!

Salted Caramel Apple Galette

5 from 8 reviews
  •  Prep Time: 1 hour, 20 minutes
  •  Cook Time: 35 minutes
  •  Total Time: 2 hours, 10 minutes
  •  Yield: 1 galette; about 8 servings


As delicious and impressive as pie, but half the work! This salted caramel apple galette is the easiest fall dessert.


  • 1 and 1/2 cups (190gall-purpose flour (spoon & leveled), plus more for work surface
  • 1/4 cup (50ggranulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (115g; 1 stick) cold unsalted butter, cubed*
  • 1/4 cup (60ml) ice cold water*

Filling & Topping

  • 2 – 3 large apples, peeled and sliced into 1/4 inch slices (about 45 cups slices)*
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 and 1/2 Tablespoons (12gall-purpose flour
  • 2 teaspoons fresh lemon juice (to prevent apple browning)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • salted caramel sauce
  • egg wash: 1 large egg beaten with 1 Tablespoon milk
  • optional: 1/3 cup (40g) Diamond of California chopped walnuts


  1. Make the crust: Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter (love this one) or a couple forks, cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add the water and stir until the flour is moistened. Add 1 more Tablespoon of water if the dough seems dry. Gently knead the dough a few times on a lightly floured work surface until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour and up to 3 days (or freeze up to 3 months).
  2. As the dough chills, prepare the filling: Mix the apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg together in a large bowl. Cover tightly and let sit until the dough is ready. I usually cover it and keep in the refrigerator during this time.
  3. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  4. On a lightly floured work surface, roll the dough into a 12-inch circle (or any shape, really!). Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.
  5. Arrange the apples (not the juices) into the center of the dough, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the apples, overlapping the dough as necessary. Press gently to seal the edges. Drizzle 3 Tablespoons of salted caramel over the filling (not the crust). Brush the crust edges with egg wash and sprinkle the whole thing with walnuts, if using.
  6. Bake until the filling is bubbly and the crust is golden brown, about 35-38 minutes. Allow to cool on the baking sheet for 10 minutes before slicing and serving.
  7. Serve with extra salted caramel sauce drizzled on top.


  1. Make Ahead Instructions: Both the dough and filling can be made ahead of time and chilled in the refrigerator for up to 3 days. The dough can be frozen for up to 3 months after prepared in step 1. Allow to thaw overnight in the refrigerator before rolling out and filling.
  2. Special Tools: Mixing Bowls | Pastry Cutter | Rolling Pin | Copper Saucepan | Stainless Steel Saucepan | Nonstick Covered Straining Saucepan
  3. Cold Ingredients: Make sure the butter and water are SUPER cold. Cold ingredients, as well as chilling, help the crust keep its shape.
  4. Apples: You can use any apple variety, but here are my favorites for galettes: granny smith, honeycrisp, pink lady, or fuji.

Baked Apple Cider Donut Holes | Deliciously Sprinkled

These Apple Cider Donuts will be all you need to be prepped and ready for Fall! Is there anything more “Fall” than these Apple Cider Donuts?

Maybe if you paired them up with some pumpkin flavored coffee and pumpkin flavored creamer, you’d be entirely set to get you through the season.
But in my mind, these donuts simply rock all on their own.
First and foremost, I love their flavor.

One bite and I’m already dreaming of hoodies and campfires and corn mazes galore.
I’ve often heard people say that certain foods and flavors can take them back to a special place in time and for me, these donuts do just that.

Somehow, they remind me of warmth, campfire talks and a giant mug full of hot apple cider, all wrapped up into one.

I’d be lying if I said that these delicious treats are only supposed to be eaten at breakfast because I can’t think of any other time that I’d rather be eating them than literally all the time.
Plus, I love that they are the perfect grab and go snack.

As I’m running out the door, grabbing one (or two) is absolutely an option to enjoy a treat on the run or a snack a little bit later down the road.
Welcome Fall into your kitchen and your home with these amazing Apple Cider Donuts!
Baked Apple Cider Donut Holes


To make these donuts, you will need:
● APPLE CIDER: of course, they wouldn’t be apple cider donuts without it!
● ALL-PURPOSE FLOUR: just two cups, you could also use whole wheat flour for a healthier option.
● BAKING POWDER: 1 1/2 teaspoons. Just a tip: make sure you baking powder is less than 3 months old.
● BAKING SODA: another 1 1/2 teaspoons.
● GROUND CINNAMON: ground cinnamon makes these donuts so flavorful.
● SALT: just 1/4 teaspoon.
● EGG: all you need is one egg.
● MELTED BUTTER: 2 Tablespoons of unsalted butter.
● BROWN SUGAR: light or dark brown sugar will work.
● BUTTERMILK: this is the secret ingredient to make these donuts OUT OF THIS WORLD. If you don’t have buttermilk, no worries, you can make it at home. Check out my post about How To Make Buttermilk.
● VANILLA EXTRACT: because it makes everything better.
● APPLESAUCE: this is what really brings out the apple cider flavor.


To make Apple Cider Donuts in the oven:
STEP 1: In a small saucepan, simmer apple cider for 10-15 minutes. You want to reduce the apple cider to 1/2 cup. Place apple cider in the refrigerator to cool while you prepare the donut batter.
STEP 2: Preheat oven to 350F degrees. Spray mini muffin pan or donut pan with non-stick cooking spray. Set aside.
STEP 3: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
STEP 4: In a medium bowl, whisk together egg, melted butter, and brown sugar together.
STEP 5: Add buttermilk, vanilla extract, applesauce, and apple cider.
STEP 6: Add wet ingredients to dry ingredients. Mix until JUST COMBINED.
STEP 7: Pour batter into prepared mini muffin pan or donut pan, filling 3/4 of the way full. Bake for 9-10 minutes for donut holes or 9-12 minutes for regular sized donuts or until a toothpick inserted into the center comes out clean.
STEP 8: In a small bowl, mix sugar and cinnamon together. Dip donut holes into melted butter and then roll into the cinnamon-sugar mixture. Repeat for all donut holes. You may need more butter/cinnamon-sugar.
Baked Apple Cider Donut Holes


APPLE CIDER: I know sometimes it’s hard to find apple cider at the store unless it’s around halloween/thanksgiving time, so if you can’t find apple cider you can use apple juice, I like to use Simply Apple Juice (it’s the closet thing I found to apple cider that you can buy all year-round)
MINI MUFFIN PAN OR DONUT PAN: For this recipe, you can make either donut holes using a mini muffin pan or you can make regular sized donuts using a donut pan. The only difference is the bake time. Donut Holes: 9-10 minutes Regular Sized Donuts: 9-12 minutes.
STORING: These donuts taste best on the same day you bake them but you can store them in an air tight container for 2-3 days at room temperature. But trust me, you will not be able to wait 2-3 days to eat them and I guarantee that won’t last for 2 days either.




This recipe for baked donuts is one you have to try this fall! These apple cider donuts are loaded with delicious flavor, the perfect amount of sponge, and a true treat for the fall season!
PREP TIME 30 minutes
COOK TIME 9 minutes
TOTAL TIME 40 minutes


  •  1 cup apple cider
  •  2 cups all-purpose flour
  •  1 1/2 teaspoons baking powder
  •  1 1/2 teaspoons baking soda
  •  1 teaspoon ground cinnamon
  •  1/4 teaspoon salt
  •  1 large egg
  •  2 Tablespoons butter, melted
  •  2/3 cup brown sugar
  •  1/2 cup buttermilk
  •  1 teaspoon vanilla extract
  •  2 Tablespoons applesauce


  •  4 Tablespoons butter, melted
  •  1 cup granulated sugar
  •  2 Tablespoons ground cinnamon


  1. In a small saucepan, simmer apple cider for 10-15 minutes. You want to reduce the apple cider to 1/2 cup. Place apple cider in the refrigerator to cool while you prepare the donut batter.
  2. Preheat oven to 350F degrees. Spray mini muffin pan or donut pan with non-stick cooking spray. Set aside.
  3. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  4. In a medium bowl, whisk together egg, melted butter, and brown sugar together.
  5. Add buttermilk, vanilla extract, applesauce, and apple cider.
  6. Add wet ingredients to dry ingredients. Mix until JUST COMBINED.
  7. Pour batter into prepared mini muffin pan or donut pan, filling 3/4 of the way full. Bake for 9-10 minutes for donut holes or 9-12 minutes for regular sized donuts or until toothpick inserted into center comes out clean.


  1. In a small bowl, mix sugar and cinnamon together. Dip donut holes into melted butter and then roll into cinnamon-sugar mixture. Repeat for all donut holes. You may need more butter/cinnamon-sugar.


* STORE: Donuts taste the best the same day but can be stored in an air tight container for up to 2-3 days at room temperature.
*DON'T HAVE BUTTERMILK? No problem, you can make homemade buttermilk with just a few simple ingredients. Click here for my step-by-step guide and recipe on how to make homemade buttermilk!

Nutrition Information:





Apple Enchiladas - Perfect For A Healthy Breakfast!

Homemade apple enchiladas, comfort food hot from the oven!
If you like apple pie, you will love these wholesome apple enchiladas. They remind me of apple blintzes, but are so much better!

Serve them hot or cold for a delicious breakfast, or top each with homemade Coconut Ice Cream or Keto Ice Cream for a healthy dessert.
Apple Pie Enchiladas Recipe

I also topped mine with homemade Coconut Caramel Sauce.
It was basically like eating a giant caramel apple covered in creamy vanilla ice cream and stuffed into a warm tortilla.

And while I know apples are normally a winter dessert, eating these enchiladas always makes me think of a summer fair. They’d be perfectly at home alongside other typical fair foods like funnel cakes, popcorn, corn dogs, and deep fried oreos.

Or whatever they’re deep frying these days.
When I lived in Texas, I learned that pretty much any food you could possibly imagine can be deep fried.
Apple Enchiladas
Anyway, but these apple enchiladas are BAKED, not fried.
Sorry, Texas.

This is culinary fusion at its finest. The hot-from-the-oven apple enchiladas give you all the cinnamony goodness of hot apple pie stuffed securely into a tortilla and baked to a bubbly perfection.
While traditional apple enchilada recipes can call for up to an entire cup of sugar and a large amount of butter, this version has been lightened up considerably, making it a delicious indulgence for dessert or breakfast.

For the optimum dessert-enchilada experience, don’t forget the ice cream!
Apple Blintzes Vegan
P.S. In case you were curious, here’s a list of some of the weirdest deep fried things to come out of Texas:
Coca Cola
Fruit Loops
Chicken Noodle Soup On A Stick (I have no idea…)
PBJ Sandwiches
Texas Sheet Cake
Butter (Yes, deep fried butter)
Mashed Potatoes
I’m going to stop with this list now.
Because, yikes.

Apple Enchiladas

Adapted from Healthy Apple Pie
Total Time: 1h
Yield: 4 enchiladas
 Print This Recipe     5/5


    • 4 1/2 cups chopped apples (about 4 1/2 small apples)
    • 2/3 cup water
    • 1 tsp cinnamon
    • 1/8 tsp salt
    • 2 tbsp cornstarch or arrowroot
    • scant 1/4 tsp uncut stevia OR 1/2 cup pure maple syrup or sugar of choice
    • 1 cup apple juice (I used all-natural)
  • 1 1/2 tbsp lemon juice
  • four 8-inch soft tortillas, gf or keto tortillas if desired


Place 2 cups of the chopped apples in a medium saucepan with the water. Bring to a boil, then cook on low heat for 8 minutes. Meanwhile, combine remaining 2 1/2 cups apple with all other ingredients in a blender, and blend until completely smooth.

After the 8 minutes, add the blender contents to the saucepan and bring to a boil again. Once it begins to boil again, turn heat to low. Cook 30 minutes, stirring very occasionally (about 3-4 times). Let cool, then put in the refrigerator, uncovered.

Wait at least 4 hours before proceeding with the rest of the recipe, as this filling will thicken as it cools. For the apple enchiladas: Preheat oven to 400F, and lightly grease an 8-in square pan.

Portion about 1/3 cup of filling in the middle of each of 4 tortillas, roll up, then stick into the pan (seam-side down). Cover with the remaining sauce. Bake 28 minutes. Serve warm or cold, with ice cream of choice.

Strawberry Pretzel Salad

This classic Strawberry pretzel dessert is a family favorite and perfect for holiday gatherings, potlucks, and summer BBQs. 

Also known as a Strawberry pretzel salad, this dessert is sure to be a crowd-pleaser with its sweet and salty flavor combination. The recipe is made with layers of salted pretzels, a cream cheese filling, and topped with strawberry Jell-O.

There is something so nostalgic about classic party food recipes. Like this Ambrosia Salad, my mother makes for every holiday. This layered strawberry pretzel jello dessert is easy to make and always quick to go at family parties. The best part, for me, is that I can easily make this dessert gluten-free.
Sweet and salty classic strawberry pretzel salad dessert recipe

Strawberry Pretzel Salad

First, you make the crust layer out of salted pretzels. Note: I switched to gluten-free pretzels and it was delicious! If you or someone you know has a gluten allergy, then this recipe is easy to make without sacrificing flavor. Surprisingly, gluten-free pretzels taste exactly like regular pretzels. So, feel free to use regular or gluten-free pretzels for this recipe

Next, is the cream cheese filling made with granulated sugar and whipped cream. The ingredients are mixed together to create a cheesecake-like center that blends the flavors of the salted pretzels and strawberry Jell-O together. Fresh strawberries are hulled and sliced into the Jell-O layer on top. You can use frozen strawberries if desired.

Sweet and salty strawberry pretzel salad made with a cream cheese layer and topped with fresh strawberries

Once the crust is prepared, baked and cooled, the cream cheese mixture is spread into an even layer. Be sure to create a “seal” by spreading the cream cheese mixture around the edges of the dish. Then cool until firm.

The Jell-O is prepared using 2 cups of boiling water mixed with 6 oz of strawberry Jell-O. Note: do not add 2 cups of cold water as directed on the box. Only 2 cups of boiling water, stir and let the Jell-O cool completely before adding the fresh strawberries. The goal is to have the Jell-O slightly thicken before adding it to the dish. This will ensure the layers don’t blend together.
old fashioned strawberry pretzel salad
Once the dessert is refrigerated for at least 2-4 hours, cut into slices and enjoy! Add a dollop of whipped cream and a pretzel on top.
strawberry jello pretzel dessert
strawberry jello pretzel salad recipe

Strawberry Pretzel Salad

Sweet and salty layers of pretzels, cream cheese filling, topped with strawberry jello
 Course Dessert, Side Dish
 Cuisine American
 Keyword desserts, gluten-free, Jello, strawberry pretzel salad
 Servings 12
 Author Crystal Owens



  • 2 1/2 cups salted pretzels
  • 3 tbsp granulated sugar
  • 8 tbsp unsalted butter


  • 8 oz cream cheese softened
  • 3/4 cup granulated sugar
  • 8 oz Cool Whip thawed

Jello Topping

  • 6 oz Strawberry Jell-O
  • 2 cups boiling water
  • 1 lb fresh strawberries hulled, sliced


Pretzel crust

  1. Pre-heat oven to 350° F. In a small saucepan, melt butter and sugar together until the sugar dissolves. Remove from heat. Place pretzels in a bag and crush with a rolling pin. Stir in butter with pretzels in a small bowl. Press into an even layer in a 13x9 dish. Bake for 10 minutes, then cool to room temperature before adding next layer.

Cream Cheese Layer

  1. Beat together cream cheese and granulated sugar until light and fluffy. Fold in cool whip; mix until well combined. Spread onto cooled pretzel crust. Refrigerate for at least 30 minutes or until firm.

Jell-O Topping

  1. Dissolve strawberry jell-o with 2 cups boiling water. Set aside until room temperature. Once cooled, add fresh sliced strawberries and pour over refrigerated cream cheese layer. Carefully spread the strawberries into an even layer. Refrigerate for 2-4 hours or until jell-o is firm. Cut into slices and enjoy!

Tips for making Strawberry Pretzel Salad

  • Prepare the jello using the directions in the recipe card, not on the Jell-O box.
  • Optional: add ½ cup chopped walnuts or pecans to the pretzel layer
  • It is important to make sure the crust layer is cooled completely before adding the cream cheese filling. Spread the filling around the edge of the dish to keep the layers separate.
  • Refrigerate the cream cheese layer until it is firm to avoid causing the layers to blend together.
  • Cut into 12 squares or scoop with a spoon
  • Top with whipped cream, pretzels, or fresh strawberries.
  • I recommend using this 13×9 baking dish with a lid for easy transport to potlucks.

Dietary Alternatives:

  • Use gluten-free pretzels to make the Strawberry pretzel salad gluten free
  • I have not personally tried them, but milk alternatives for the cream cheese and whipped cream can be used to make it dairy-free
  • Sugar-free gelatin and fresh strawberries make great alternatives for low sugar needs.

7 Healthy Fruit Pizza Recipes We’re Obsessed With

Fresh Fruit Pizza is a gorgeous dessert that looks like you spent hours making it! It tastes delicious, and is easy and fun to make. This fruit pizza recipe is a showstopper that you need to bring to your next party!


Easy desserts are the best when the season is very busy. When we are invited to a party or potluck, I like to bring something special and impressive that doesn’t take all day to prepare.

This awesome Fresh Fruit Pizza is perfect, especially for a summer gathering. Sweet, cool, and beautiful! This is one of our favorite desserts in the summer, even without a party.
Slice of Fresh Fruit Pizza being removed from the whole


It’s a giant sugar cookie! Slightly sweet, kinda chewy, and easy to make. Also easy to cut.


Yes you can, however it will be much sweeter, and more dense. The whipped topping lightens up the frosting and gives it a creamier texture. But use what you have!
Whole Fresh Fruit Pizza on a wooden board


  • Fruits and berries that won’t release water are the best to use. Watermelon would not be good, but cantaloupe may be better.
  • I don’t recommend bananas or apples, as they brown so fast after being exposed to the air.
Have fun playing with the design and colors of your fruit pizza. You don’t have to be artsy to make this dessert look stunning. Just start putting the fruit around and see what happens.
It doesn’t have to be perfect. You might be surprised at the work of art you end up creating!
Fresh Fruit Pizza
Prep Time
35 mins
Cook Time
12 mins
Total Time
1 hr 12 mins
Fresh Fruit Pizza is a gorgeous dessert that looks like you spent hours making it! It tastes delicious, and is easy and fun to make. This is a showstopper that you need to bring to your next party!
Course: Dessert
Cuisine: American
Keyword: fruit pizza recipe
Servings6 - 8
Calories398 kcal
AuthorSandy Clifton
1 (16.5 oz) tube Refrigerated Cookie Dough
  • 1 lb Strawberries
  • 2 Kiwi Fruit
  • 1 cup Blueberries
  • 1 (11 oz) can Mandarin Oranges, drained1 pint Raspberries
  • 8 oz Cream Cheese, room temperature
  • 2 Tbsp Unsalted Butter, room temperature
  • 1/2 - 1 cup Powdered Sugar1 tsp Vanilla Extract
  • 1/2 (8 oz) tub Whipped Topping (such as Cool-Whip®)
  1. Heat oven to 350° F.
  2. On a parchment lined baking sheet or a 14" pizza pan, roll or press the cookie dough with your hands to form a circle about 12" to 14", and about 1/8" thick.
  3. Bake for 9 to 14 minutes, or until just turning light golden in color. It will be soft when you take it out of the oven.
  4. Let the cookie cool completely.
  5. Meanwhile, in a mixing bowl, beat the cream cheese and butter until smooth.
  6. Add the vanilla and 1/4 cup of the powdered sugar. Beat on low speed until fully incorporated. Add another 1/4 cup of the sugar and mix in. Taste, and add more if you want it sweeter.
  7. Fold in the whipped topping until fully mixed in. Place in the fridge to chill and become a little firmer.
  8. Slice the strawberries and kiwi fruit.
  9. When the cookie is completely cooled, carefully transfer to the dish you will be using to serve it from. Make sure you can use a knife on it.
  10. Spread the frosting over the cookie in an even layer, to the edges. Use all of it.
  11. Arrange the fruit in any pattern you like. I start from the outside and work my way towards the center. You can do as you like. Be creative!
  12. To serve, cut as you would a pizza!
Recipe Notes
Use any fruit you like. Some other ideas are pineapple, grapes, mangos, and blackberries.