Snacks & Desserts -- We all deserve them!

I received an email this morning containing these recipes and they sound so good! OK, I'm just in a snacking mood today. We're all going to need a few snacks so I'm curious to find those that allow me to enjoy what I'm eating with nutritional content that won't sabotage my daily efforts to stay healthy and continue a pattern of losing weight. These seem appropriate for both.

To me, snacks should be simple and oh, so good! I'm going to make the Spiced Nut Clusters first and since I don't love ice cream, I can't wait to have pudding over the weekend.

Spiced Nut Clusters
1 large egg white
1 Tbsp honey
1 c walnuts -- I'm going to lightly chop them
1/2 c raw pumpkin seeds (pepitas)
1/3 c dried cranberries
1 tsp cinnamon
1 tsp ginger
1/4 tsp cardamom

Preheat oven to 350. Line baking sheet with parchment paper. In a medium bowl, whisk the egg white and honey. Add the spices and mix well. Then add the walnuts, pumpkin seeds and cranberries. Toss to coat well. Drop by spoonful onto baking sheet. Bake 18-20 min. Let stand on rack for about 30 minutes to cool.

Serving size is 2 clusters. Calories 91, Carbs 5, Fiber 1


Instant Strawbery Frozen Yogurt
3/4 c loose-pack frozen strawberries
1/3 c low-fat plain yogurt
2 tsp honey

Carefully cut the strawberries into chunks. Place in blender. Pulse 10 times to finely chop. Add the yogurt and honey. Process for 1-2 minutes. Serve immediately.

Serves 1, calories 151, carb 32, fiber 4


Maple Raisin Yogurt with Toasted Walnuts
2 tsp finely chopped walnuts
1/3 c fat-free plain yogurt
1 1/2 Tbsp nonfat dry milk
1 tsp maple syrup
1 tsp finely chopped raisins

Place the walnuts in a small skillet. Toast over medium heat, tossing often until crip -- about 1-2 minutes. Transfer to a dish and set aside.

In a bowl, combine yogurt and dry milk. Stir to mix well. Drizel with the syrip and springle with walnuts and raisins. Serve immediately.

Recipes serves 1, calories 114, carb 17,


Butterscotch Pudding (oh, this sounds so good right now!!!)
2 Tbsp nonfat dry milk
1 1/2 Tbsp cornstarch
1/4 cup Splenda Brown Sugar Blend
1 cup fat-free evaporated milk
1 egg, beaten
1/2 tsp vanilla extract
fat-free whipped topping

In a saucepan, whisk the dry milk, cornstarch, and sugar. While whisking, constantly, gradually add the evaporated milk and egg. Set pan over medium-high heat. Cook, while whisking constantly for 5 minutes or until thickened. Remove from heat. Whisk in vanilla. Pour into pudding bowls to allow for cooling. When cooled to room temperature, top with a spoonful of whipped topping.

Serves 4, calories 173, carb 28


Peanut Butter Chocolate-Chip Bars
3/4 c whole wheat flour
3/4 tsp baking soda
pinch of salt
1 cup peanut butter
1/3 c Splenda Blend Brown Sugar
1 egg, beaten
1/2 c fat-free milk
1 tsp vanilla extract
1/2 cup chocolate chips

Preheat oven to 350. Coat an 8x8 baking dish with cooking spray.
In a large bowl, combine the peanut butter, sugar, and egg. Mix until creamy. Add the milk and vanilla. Mix until smooth. Then add the flour, baking soda and salt and chocolate chips.

Fill baking dish with dough and spread until smooth. Bake 15 minutes or until slightly puffy and browned at the edges. Cool and serve.

Serves 16 1-bar slices, calories 137, carb 12, fiber 1