8 Light and Healthy Summer Snacks

Ensure your summer treats don’t ruin all the work you did to get that beach-ready body

Summertime means baring a little skin and that prospect inspires more dedication to healthy eating than you might have the rest of the year.

But you can’t go an entire summer without treating yourself! So try these recipes for snacks and desserts that don’t require you to alter your belt loop.

Angle Food Cake Skewers

This fun and simple recipe is the perfect dessert for a barbecue party.

Ingredients

• 1/2 a store-bought angel food cake
• 1 pint strawberries, washed and stems removed
• Nutella or milk chocolate waffers
• Short skewers (roughly 7″-8″)

Instructions

1. Cut 1-inch slices of the angel food cake then cut those slices into cubes.
2. On each skewer, put a cube of cake, followed by a strawberry, and repeat this pattern until the skewer is full.
3. Lay the skewers on a cookie sheet that has been covered in wax paper.
4. Melt the Nutella or chocolate waffers in a double boiler.
5. Drizzle the chocolate over the skewers and place them in the fridge to set the chocolate.
6. Remove from the fridge and place on a plate when you’re ready to serve.

Apple and Peanut Butter Sandwiches

This little snack makes a great afternoon treat for you and the kids.

Ingredients

• One apple
• Approximately 1 tablespoon of peanut butter per sandwich
• Approximately 1 teaspoon of chocolate chips per sandwich (optional)

Note: One apple will make roughly 2-3 sandwiches, depending on the thickness of the slices.

Instructions

1. Slice your apple according to your desired thickness.
2. Core the apple, either with an apple corer or a round decorating tip (those used to make baking shapes).
3. Spread the peanut butter onto half of the apple circles. Sprinkle with chocolate chips if desired.
4. Press the other circle halves on top of those with peanut butter and serve.

Cream-filled Strawberries

This decadent treat combines creamy filling with a summer berry for a light dessert.

Ingredients

• 30 large strawberries
• 3/4 cup milk
• 3/4 cup heavy whipping cream
• 1 package vanilla instant pudding

Instructions

1. Mix the instant pudding with milk and beat.
2. Beat the whipping cream until it becomes a firm texture.
3. Mix the whipping cream and pudding together.
4. Make two cuts in the strawberries, but not all the way through. Be sure that the strawberries are still intact.
5. Pour the cream mix into a sandwich bag and cut a small hole in the corner. Then, fill the strawberries to the rim with the cream filling.
6. Store in the fridge until you’re ready to serve.

Cinnamon Bananas

Whip up these crispy bananas for an afternoon snack or if you get peckish after dinner.

Ingredients

• Coconut oil cook­ing spray
• 1/4 tea­spoon cin­na­mon
• 1 organic banana
• 1 table­spoon organic honey

Instructions

1. Cut the banana into 1/8 inch width.
2. Mix together honey and 1/2 table­spoon water in a bowl and setaside.
3. Place a fry­ing pan on the stovetop under medium heat and spray with the coconut oil cooking spray.
4. Add the bananas to the pan. Once the bottoms are browned (takes about 1-2 minutes), flip them over. If you flip them before they brown the bananas can become mushy.
5. Once you’ve flipped the pieces of banana over, turn off the stove and add the honey/water mix­ture all over the top. The liquid will begin to bubble.
6. Remove the bananas from the pan and sprinkle your desired amount of cinnamon on top.

Fruit Popsicles

What’s better than a cool treat on a hot summer day? Try this popsicle recipe for a treat you’ll feel good about eating.

Ingredients

• 2 cups of fresh blueberries, raspberries, strawberries and sliced bananas
• 2 cups of plain or vanilla yogurt
• 8 small paper cups and popsicle sticks (or 8 plastic popsicle molds)

Instructions

1. Place the mixed blueberries, raspberries, strawberries, sliced bananas, and yogurt into a blender. Cover, and blend until fruit is smooth.
2. Fill the paper cups 3/4 full with your fruit mixture. Cover the top of each cup with a strip of aluminum foil and poke a popsicle stick through the center of the foil on each cup.
3. Place the cups in the freezer (make sure they’re level) for at least 5 hours. To serve, remove foil and peel off the paper cup.

Oatmeal Lemon Cream Bars

Make a batch of these oatmeal lemon bars for a tasty snack your sweet tooth will enjoy.

Ingredients

• 1/2 cup cold butter
• 1pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix
• 1 egg
• 1can (14 oz) sweetened condensed milk (not evaporated)
• 2 teaspoons lemon zest
• 1/4 cup lemon juice (about 2 lemons)

Instructions

1. Preheat oven to 350 degrees. Spray the bottom and sides of an 8-inch square pan with non-stick spray.
2. In a large bowl, cut the cold butter into the cookie mix with a fork or pastry blender.
3. Stir in the egg until the mixture is crumbly.
4. Press half the dough into the bottom of the greased pan and bake it in the oven for 15 minutes.
5. In a small bowl mix the sweetened condensed milk, lemon zest and lemon juice until thick and combined.
6. Spread lemon mixture over baked crust and evenly crumble remaining dough on the top.
7. Bake another 25 minutes or until the top is golden brown.Let cool and refrigerate for 30 minutes or until set.Cut into bars and store in the refrigerator.

Dessert-style Greek Yogurt

Simple and delicious, this little treat is a perfect alternative to ice cream.

Ingredients

• Plain Greek yogurt
• Chocolate sauce
• Fruit of your choice

Instructions

1. Scoop your desired dessert portion of Greek yogurt into a bowl and drizzle with chocolate sauce.
2. Add the fruit of your choice for an extra punch of summer flavour.
3. Switch it up and trade in honey for the chocolate sauce.

Frozen Fruit and Granola Bananas

Once these little guys are done, you’ll have a bite-sized treat full of healthy goodness.

Ingredients

• Fine granola
• Yogurt (flavour of your choice)
• 2 bananas

Instructions

1. Cut the bananas into your desired thickness.
2. Dip the bananas into a bowl of yogurt and cover completely.
3. Roll the yogurt-covered bananas into the granola and cover completely. (If the granola is too chunky, blend in the food processor to make it finer.)
4. Place the granola covered bananas on a wax-covered cookie sheet and place in the freezer for two hours.
5. Remove from the freezer when ready to serve.