We’ve all been there: hunger striking before the dinner time, a sudden craving for something sweet, the need for a quick energy boost before working out. The solution? A small and satisfying snack that won’t tip that calorie count over the edge.

The problem with snacking is when a quick nibble turns into enough calories to count as a meal. But these healthy, low calorie treats can please any palate while still leaving room for dinner. This list is filled with sizeable options enjoyable enough to devour (without any diet damage).

SWEET SNACKS

1. Mini PB&F: One fig Newton with 1 teaspoon peanut butter.

2. Chocolate Banana: Half a frozen banana dipped in two squares of melted dark chocolate.

3. Frozen grapes (any color): 1 cup (about 28 grapes), stuck in the freezer for 2+ hours.

4. Honeyed Yogurt: ½ cup nonfat greek yogurt with a dash of cinnamon and 1 teaspoon honey.

5. Spiced Orange: One orange— about the size of a tennis ball— sprinkled with cinnamon.

6. Grilled Pineapple: 2 ¼-inch thick pineapple rounds (about 1 cup), grilled (or sautéed) for two minutes or until golden.

7. Berries n’ Cream: 1 cup blueberries with 2 tablespoons whipped topping.

8. Stuffed Figs: Two small dried figs with 1 tablespoon reduced-fat ricotta stuffed inside. Sprinkle with cinnamon.

9. Oats n’ Berries:  ⅓ cup rolled oats (cooked with water), topped with cinnamon and ¼ cup fresh berries.

10. Dark Chocolate: One block, or three squares.

11. Nut-Stuffed Date: One date filled with one teaspoon natural unsalted almond butter.

12. Chocolate Milk: 6 ounces skim milk mixed with 2 teaspoons chocolate syrup.

13. Cinnamon Applesauce: 1 cup unsweetened applesauce. Sprinkle with cinnamon.

 

15-MINUTE APPLESAUCE

What you’ll need . . . 

  • A bag of apples (3-1/2 to 4 lbs)
  • 1/2 cup cider or other juice (I used orange juice!)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon nutmeg

Method . . . 

  • Peel, core, and slice apples. Toss them into a large stock pot.
  • Pour cider and sprinkle spices onto apples. Then cook over medium-high heat until you reach a strong simmer — let stay at this heat for about 5 minutes, stirring frequently. (Note: You can get creative with your spices. Add whatever you like!)
  • Lower heat, cover, and let cook for another 10 minutes. Again, return to the pot to stir on occasion.
  • Then use a masher to mash apples for a nice, thick and chunky sauce. Or use a food processor for a smoother applesauce.

14. Citrus-Berry Salad: 1 cup mixed berry salad (raspberries, strawberries, blueberries, and/or blackberries) tossed with one tablespoon fresh-squeezed orange juice.

15. Maple-Pumpkin Yogurt: ½ cup non-fat regular yogurt (use greek for extra protein!) with 2 tablespoons pumpkin puree and 1 teaspoon pure maple syrup.

16. Chocolate Pudding: One 4oz package. Try a fat/sugar free version or a homemade one!

Serves: 4

2 cups whole milk
1 tablespoon unsalted butter
5 tablespoons sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon pure vanilla or almond extract

In a medium saucepan, combine milk and butter. Heat over medium-low heat, stirring gently to melt butter. In a small bowl, combine sugar, cocoa and cornstarch — add water and mix to create a paste. Add paste into milk mixture and whisk well to combine. Raise heat to medium and cook, stirring with a wooden spoon until thick and bubbly, about 5 minutes. Remove from heat and stir in extract. Transfer to a bowl or 4 ramekins and cover with plastic wrap (make sure the plastic is touching the pudding to prevent a skin from forming). Refrigerate for at least 4 hours.

Read more at: http://blog.foodnetwork.com/healthyeats/2010/01/26/make-your-own-pudding/?oc=linkback

17. Chocolate Covered Strawberries: Five strawberries dipped in two squares melted dark chocolate.

18. Tropical Juice Smoothie: ¼ cup pineapple juice, orange juice, and apple juice, blended with ice.

19. Vanilla and Banana Smoothie: ½ cup sliced banana, ¼ cup nonfat vanilla yogurt, and a handful of ice blended until smooth.

20. MYO Banana Chips: One sliced banana dipped in lemon juice and bake.

21. Baked Apple: One tennis ball-sized apple, cored, filled with 1 teaspoon brown sugar and cinnamon, and baked until tender.

22. Fruity Waffles: One 7-grain frozen waffle toasted and topped with ¼ cup fresh mixed berries.

23. Skinny S’more: Two graham crackers with one roasted marshmallow and one small square dark chocolate.

24. Cinnamon Graham Crackers & Peanut butter: Two graham cracker squares with 1 teaspoon peanut butter and a sprinkle of cinnamon.

25. Cereal and Milk: ½ cup rice krispies with ½ cup skim milk.

26. Milk n’ Cookies: Five animal crackers with ½ cup skim milk.

27. Warm Spiced Cider: 6 ounces apple cider with sprinkles of cinnamon and nutmeg, warmed.

28. Citrus Sherbet: ½ cup lime sherbet (about one standard-sized ice-cream scoop) with ½ sliced kiwi.

29. Café Latte: 8 ounces steamed skim milk with 1 shot espresso.

30. Jelly Beans: 25 of ‘em! Although not recommended.

31. Marshmallow Pear: ½ pear diced and topped with 1 tablespoon marshmallow fluff.

32. Protein Shake: One scoop protein powder  with 8 ounces water (choose from tasty powder flavors like cookies n’ cream and chocolate peanut butter!).

33. M.Y.O. Popsicle: 8 ounces lemonade frozen in an ice pop mold, or use a small paper cup as a mold.

34. Apple Chips: Munch on ¾ cup, or use this recipe.

Apple Chip Recipe

from Ontario Apple Growers
(makes 2 cups)

2 large apples
2 tbsp sugar
1 tsp cinnamon

1. Preheat oven to 200 F.
2. Thinly slice apples crosswise about 1/8-inch (2 mm) thick with a mandoline or sharp knife.
3. Arrange apple slices in a single layer on two parchment-lined rimmed baking sheets. In small bowl, combine sugar and cinnamon. Put mixture into a sieve and sprinkle evenly over apple slices.
4. Bake in the top and bottom third of the oven until apples are dry and crisp, about 2 hours. Remove from oven and let ‘chips’ cool completely before transferring to a sealed container for up to 3 days.

35. Carrots n’ Hummus: About 10 baby carrots with 2 tablespoons hummus.

36. Pistachios: A couple handfuls— about 25 nuts (Crackin’ them open will take more time and avoid grabbing 25 more).

37. Cheese n’ Crackers: Five Kashi 7 grain crackers with 1 stick reduced-fat string cheese.

38. Dippy Egg: One egg over easy with ½ slice whole-wheat toast, sliced (to dip in yolk!).

39. Cheesy Breaded Tomatoes: Two roasted plum tomatoes sliced and topped with 2 tablespoons breadcrumbs and a sprinkle of parmesan cheese.

40. Curried Sweet Potato: One medium sweet potato (about 5 inches long) cooked for six minutes in the microwave and mashed with 1 teaspoon curry, and a sprinkle of salt and pepper.

41. “Cheesy” Popcorn: 2 cups air-popped popcorn with 1 tablespoon nutritional yeast— it’ll taste like real cheese!

42. Guacamole stuffed Egg Whites: Halve a hardboiled egg, remove yolk, and stuff the empty space with 2 tablespoons guacamole (avocado, lime, cilantro and salt).

43. Grilled Spinach and Feta Polenta: 3 oz polenta (about the size of a deck of cards) cooked with 1 ½ cups water and topped with 1 teaspoon feta cheese and a handful spinach.

44. Soy Edamame: ¼ cup boiled Edamame with 1 teaspoon soy sauce.

45. Dijon Pretzels: Two pretzel rods with 1 tablespoon Dijon mustard.

46. Crunchy Curried Tuna Salad: ½ cup canned tuna with 1 teaspoon curry powder, 1 tablespoon chopped red onion, and two ribs celery (chopped).

47. Greek Tomatoes: One tomato (about the size of a tennis ball) chopped and mixed with 1 tablespoon feta and a squeeze of lemon juice.

48. Shrimp Cocktail: Eight medium sized shrimp boiled and served with 2 tablespoons classic cocktail sauce.

49. Smoked Beef Jerky: About 1 ounce— look for low sodium.

50. Cheddar and Tomato Soup: ½ cup tomato soup with 1 tablespoon shredded low-fat cheddar cheese.

51. Kale Chips: ½ cup raw kale— stems removed— baked with 1 teaspoon olive oil at 400° until crisp.

52. Sweet Potato Fries: One light-bulb sized sweet potato sliced, tossed with 1 teaspoon olive oil, and baked at 400° for 10 minutes.

53. Cucumber Sandwich: ½ English muffin with 2 tablespoons cottage cheese and three slices of cucumber.

54. Turkey Roll-Ups: Four slices smoked turkey rolled up and dipped in 2 teaspoons honey mustard.

55. Mixed Olives: About 8 olives.

56. Antipasto Plate: One Pepperocini, a ½ inch cube of cheddar cheese, one slice pepperoni, and one olive.

57. Pumpkin Seeds: 2 tablespoons pumpkin seeds, sprayed with oil (just a spritz!) and baked at for 400° for 15 minutes or until brown. Sprinkle with kosher salt.

58. Choco-Soy Nuts: 3 tablespoons soy nuts with 1 teaspoon cocoa nibs.

59. Wasabi Peas: About  ⅓ cup of these.

60. Balsamic Veggies: 3 cups raw peppers (any color!) dipped in 2 tablespoons balsamic.

61. Cheesy Roasted Asparagus: Four spears (spritzed with olive-oil spray) and topped with 2 tablespoons grated parmesan cheese, baked for 10 minutes at 400°.

62. Cucumber salad: One large cucumber (sliced) with 2 tablespoons chopped red onion and 2 tablespoons apple-cider vinegar.

63. Spinach and Feta Egg-White Scramble: Three egg whites scrambled and mixed with ½ cup raw spinach and 1 tbsp feta cheese. Cook in frying pan or zap in microwave until egg whites are no longer runny (about 1-2 minutes).

64. Crunchy Kale Salad: 1 cup kale leaves chopped with 1 teaspoon honey and 1 tablespoon balsamic vinegar.

65. Chick Pea Salad: ¼ chickpeas with 1 tablespoon sliced scallions, a squeeze of lemon juice, and ¼ cup diced tomatoes.

66. Grilled Garlic Corn on the Cob: One small-sized ear brushed with 1 teaspoon sautéed minced garlic and 1 teaspoon olive oil, grilled until tender.

67. Pretzels & Cream Cheese: 15 mini pretzel sticks with 2 tablespoons fat-free cream cheese.

68. Bacon Brussels Salad: Seven brussel spouts thinly sliced and mixed with one piece lean bacon, chopped.

69. Rosemary Potatoes:  ⅓ cup thinly sliced potato tossed with 1 teaspoons olive oil and a teaspoon of chopped rosemary.

70. Spicy Black Beans: ¼ cup black beans with 1 tablespoon salsa and 1 tablespoon non-fat Greek yogurt.

71. Caprese Salad: 1 ounce (hockey puck sized) of fresh mozzarella with ½ cup cherry tomatoes and 2 teaspoons of balsamic vinegar.

72. Goldfish: About 40 fishies…try the cheddar kind!

73. Chips n’ Salsa: 10 baked tortilla chips with ¼ cup salsa.

74. Mini Ham Sandwich: Two slices honey-baked ham with 2 teaspoons honey mustard rolled in a lettuce leaf.

75. Lox Bagel: ½ whole-wheat mini bagel with two thin slices of lox. (Lox is salmon, typically a filet, that has been cured, and then often it is cold smoked. The cold smoking does not cook the fish, resulting in its characteristic smooth texture similar to the raw product).

SWEET AND SALTY SNACKS

76. Chocolate Trail Mix: Eight almonds, four chocolate chips, and 1 tablespoon raisins.

77. Apples and Cheese: 1 non-fat mozzarella cheese stick with half of a baseball-sized apple (any variety), sliced.

78. PB & Celery: 1 medium celery stalk with 1 tablespoon peanut butter.

79. Cottage Cheese Melon Boat: 1 cup melon balls  with ½ cup non-fat cottage cheese.

80. Carrot and Raisin Salad: 1 cup shaved carrots with 2 tablespoons raisins and 1 tablespoon balsamic vinegar.

81. Tropical Cottage Cheese: ½ cup non-fat cottage cheese with ½ cup fresh mango and pineapple, chopped.

82. Blue-Cheese Stuffed Apricots: Three dried apricots with 1 tablespoon crumbled blue cheese.

83. Rice Cake and Almond Butter: One rice cake (try brown rice)) with 2 teaspoons almond butter.

84. Sweet n’ Spicy Pecans: Five pecans roasted with 2 teaspoons maple syrup and 1 teaspoon cinnamon.

85. Apples n’ Peanut Butter: ½ an apple, sliced and dipped in 1 teaspoon natural peanut butter.

86. Chocolate Hazelnut Crackers: Four wheat thins dipped in 1 teaspoon Nutella (or other hazelnut spread).

87. Strawberry Salad: 1 cup raw spinach with ½ cup sliced strawberries and 1 tablespoon balsamic.

88. Unsalted Almonds: Pop in eight almonds.