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Tag: snacks

  • No Bake Protein Balls

    No Bake Protein Balls

    How to Make No Bake Protein Balls

    Looking for a snack that is nutritious and will satisfy your sweet tooth? These no-bake protein balls are your answer. They’re simple to make and oh so delicious. Unsweetened peanut butter, vanilla protein powder, chia seeds, and flaxseeds are the protein sources that give these no-bake protein balls their name. 


    20 min prep time


    13servings


    1 ball

    Print Recipe >

    Step-By-Step Instructions:

    1. Spread oats onto a small baking sheet and toast them at 350 degrees F for 10 minutes.

    2. In a microwave-safe bowl, add peanut butter and warm for 20 seconds.

    3. Stir in sweetener and salt. Add toasted oats, protein powder, chia seeds, flaxseed, and coconut flakes. Let mixture cool completely. Stir in chocolate chips. Refrigerate the mixture if needed before rolling into balls.

    4. Roll mixture into balls about 2 tablespoons in size. Place no-bake protein balls in an air-tight container and store in the refrigerator. Enjoy within a week!

    Low Carb
    Dessert
    Snacks
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    Nutrition facts

    13 Servings



    • Serving Size

      1 ball


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        7g
      • Added Sugars
        1g

        2%

    • Protein
      7g

    • Potassium
      135mg
      3%

    Ingredients

    stevia-sweetened or sugar-free chocolate chips
    2 tbsp

    unsweetened coconut flakes
    2 tbsp

    ground flax seed
    1 tbsp

    chia seeds
    1/2 tbsp

    vanilla protein powder
    1/2 cup

    Kosher Salt
    1/4 tsp

    Splenda® Stevia Sweetener
    3 tbsp

    unsweetened peanut butter
    2/3 cup

    quick cooking oats
    2/3 cup

  • Air Fryer “Honey” BBQ Cauliflower Wings

    Air Fryer “Honey” BBQ Cauliflower Wings

    How to Make Air Fryer “Honey” BBQ Cauliflower Wings

    These air-fryer “honey” BBQ cauliflower wings will be a hit at your next tailgate party! They have the flavor and crunch of traditional BBQ wings but contain fewer grams of fat and calories. While these cauliflower wings have the taste of honey, they have no added sugar since they’re sweetened with zero-calorie sweetener.

    If you don’t have gluten-free flour, you can use the same amount of whole wheat flour instead.


    10 prep time


    15 cook time


    4servings


    4 ounces cauliflower wings

    Print Recipe >

    Step-By-Step Instructions:

    1. To make the BBQ sauce: Combine 3/4 tsp onion powder, 1/2 tsp garlic powder, 1/8 salt, and all other sauce ingredients into a small saucepan and heat to medium-low. Bring to a boil then reduce heat and simmer 15 minutes to allow flavors to develop. Stir occasionally. Remove from heat and set aside. BBQ sauce will thicken as it cools.

    2. To make the wings: Preheat air fryer to 375 degrees F. In a medium bowl, whisk together flour, 1/2 tsp garlic powder, 1/2 onion powder, 1/8 tsp salt, and pepper. Pour in milk and stir to form a batter. (If batter is too thin, add a little more flour and stir. Batter should be thick enough to hold to the cauliflower florets.) Add in cauliflower florets and toss to coat each piece evenly.

    3. Spray basket of air fryer with nonstick cooking spray. Using tongs, place each batter-covered floret into the basket. It’s best to work in two batches so you don’t overcrowd the air fryer. Air-fry each batch for 7 minutes, then remove and brush cauliflower wings with BBQ Sauce. Return to air fryer another 1–2 minutes until crispy.

    4. Remove and repeat for the next batch. Toss all crispy BBQ wings in more sauce. Serve alongside the rest of the BBQ sauce and ranch dressing if desired. Enjoy!

    Veggie Rich
    Vegetarian
    Vegan
    Holidays & Entertaining
    Appetizers
    Dinner
    Lunch
    Snacks
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    Nutrition facts

    4 Servings



    • Serving Size

      4 ounces cauliflower wings


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      1.5g

      2%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      230mg

      10%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      450mg
      10%

    Ingredients

    canned no-salt added tomato sauce (for the BBQ sauce)
    1/2 cup

    Splenda® Monk Fruit Granulated Sweetener (for the BBQ sauce)
    3 tbsp

    Apple Cider Vinegar (for the BBQ sauce)
    1 tbsp

    Worcestershire sauce (for the BBQ sauce)
    1 tbsp

    Yellow Mustard (for the BBQ sauce)
    2 tsp

    liquid smoke (for the BBQ sauce)
    1/2 tsp

    onion powder (divided use)
    1 1/4 tsp

    garlic powder (divided use)
    1 tsp

    celery seed (for the BBQ sauce)
    1/8 tsp

    Kosher Salt (divided use)
    1/4 tsp

    cauliflower florets
    10 oz

    unsweetened soy or almond milk
    1/2 cup

    black pepper
    1/8 tsp

    whole wheat flour
    1/3 cup

  • Parsley Dill Ricotta Dip

    Parsley Dill Ricotta Dip

    How to Make Parsley Dill Ricotta Dip

    This parsley-dill ricotta dip is perfect in the spring and summer. Fresh herbs flavor creamy and mild ricotta cheese. Cut up some fresh veggies like carrots, celery, or cucumbers to serve with the dip for a refreshing, healthy snack. If you have extra time, bake up some low-carb rosemary flax crackers to serve with it!


    1 hr prep time


    8servings


    2 oz

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine the ricotta and lemon zest and juice in a medium bowl. Stir to combine.

    2. Add the parsley, dill, green onions, olive oil, salt, and pepper. Stir to combine.

    3. Chill for an hour before serving.

    Low Carb
    Mediterranean
    Sides
    No Cook
    Holidays & Entertaining
    Gluten-Free
    Appetizers
    Quick & Easy
    Snacks
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    Nutrition facts

    8 Servings



    • Serving Size

      2 oz


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      170mg

      7%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      6g

    • Potassium
      49mg
      1%

    Ingredients

    low-fat ricotta cheese
    15 oz

    lemon (zest and juice from lemon)
    1

    flat leaf parsley (finely chopped)
    1/2 cup

    fresh dill (finely chopped)
    1 tbsp

    green onion (scallion) (sliced)
    1/2 cup

    olive oil
    1 tbsp

    salt
    1/8 tsp

    black pepper
    1/8 tsp

  • Parsley Lemon Chickpea Salad

    Parsley Lemon Chickpea Salad

    How to Make Parsley Lemon Chickpea Salad

    With plant-based protein from chickpeas, this recipe makes a delicious side or serve it for lunch! If you are a fan of Mediterranean dishes, try it paired with baked falafel for a delicious meal the whole family will love.  


    15 prep time


    0 cook time


    6servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the drained onions and stir again to combine. Taste and adjust with more lemon, salt, or pepper, if necessary.

    2. In a medium bowl, combine the chickpeas, olive oil, lemon zest and juice, parsley, and pepper. Stir to combine.

    3. Place the diced onion in a bowl of cold water for 10 minutes, then drain.

    Mediterranean
    Salads
    Vegetarian
    Vegan
    Sides
    No Cook
    Gluten-Free
    Appetizers
    Budget Friendly
    Quick & Easy
    Snacks
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    Nutrition facts

    6 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      6g

    • Potassium
      166mg
      4%

    Ingredients

    black pepper
    1/8 tsp

    flat leaf parsley (finely chopped)
    1 cup

    lemon (zest and juice from lemon)
    1 whole

    olive oil
    1/4 cup

    15-oz canned chickpeas (drained and rinsed)
    2 can

    red onion (finely diced)
    1/2 med

  • Strawberry Yogurt Whips

    Strawberry Yogurt Whips

    How to Make Strawberry Yogurt Whips

    With only 70 calories and 6 grams of carbohydrate, you’ll enjoy these light and creamy strawberry yogurt whips with no regrets! Each yogurt whip contains 8 grams of high-quality protein because they are made with nonfat Greek yogurt. The delicious strawberry flavor comes from fresh strawberries and zero-calorie Splenda® Strawberry Watermelon Liquid Water Enhancer!


    10 min prep time


    1 hr, 10 min cook time


    4servings


    1 1/4 Cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, stir unflavored gelatin into cold water. Let stand for 3 minutes.

    2. Stir in boiling water and mix until gelatin has fully dissolved.

    3. Stir in Splenda Liquid Water Enhancer.

    4. Fill a 1-cup measuring cup to the top with ice. Fill remainder of the cup with cold water. Add to gelatin mixture and stir until ice is melted.

    5. In a high-powered blender, combine gelatin mixture and Greek yogurt and blend on high for about 1 minute.

    6. Stir in diced strawberries.

    7. Spoon mixture evenly into four large custard cups and chill for 1 hour until set.

    8. Store in refrigerator until ready to be served. Top each yogurt whip with a tablespoon of sugar-free whipped cream.

    Kid Friendly
    Dessert
    Snacks
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/4 Cup


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      1mg

      <1%

    • Sodium
      35mg

      2%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      8g

    • Potassium
      150mg
      3%

    Ingredients

    water (cold)
    1/2 cup

    unflavored gelatin
    1 1/2 packet

    boiling water
    1/2 cup

    Splenda® Strawberry Watermelon Liquid Water Enhancer (strawberry flavor)
    4 tsp

    ice cubes
    1 cup

    Plain Nonfat Greek yogurt
    1 cup

    Fresh Strawberries (diced)
    1 cup

    sugar-free whipped cream
    4 tbsp

  • Roasted BBQ Chickpeas

    Roasted BBQ Chickpeas

    How to Make Roasted BBQ Chickpeas

    If you love BBQ chips but want to avoid the excess calories and fat, try these roasted BBQ chickpeas! Chickpeas, a plant-based protein, are high in fiber but naturally low in sodium and cholesterol-free. The savory taste of this dish comes from the BBQ spice blend, and the sweetness comes from 100% natural Splenda® Stevia Sweetener. Serve at your next cookout or tailgate party!


    10 min prep time


    24 hr cook time


    8servings


    1 oz

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees F.

    2. With paper towel, pat chickpeas until completely dry. Spread on a rimmed baking sheet. Drizzle with olive oil and toss to coat. Spread into an even layer.

    3. Bake for 35–45 minutes or until dry. Cool to room temperature.

    4. In a bowl, combine spice blend and Splenda Stevia Sweetener. Add roasted chickpeas and toss to coat well. Let dry overnight.

    Appetizers
    Snacks
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    Nutrition facts

    8 Servings



    • Serving Size

      1 oz


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.3g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      115mg

      5%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      2g

    • Potassium
      85mg
      2%

    Ingredients

    canned chickpeas (rinsed and drained)
    1 cup

    olive oil
    1 tbsp

    BBQ spice blend
    2 tbsp

    Splenda® Stevia Sweetener
    2 packet

  • Cherry Chocolate Chip Trail Mix Cookies

    Cherry Chocolate Chip Trail Mix Cookies

    How to Make Cherry Chocolate Chip Trail Mix Cookies

    Get all the benefits of a healthy trail mix in the form of a cookie with these cherry chocolate chip trail mix cookies! They not only serve as a dessert; they can be a hearty, nutritious snack for post-workout, camping, or traveling. These cookies contain three types of fruit to boost your potassium and vitamin C intake, and they are sweetened with 100% natural Splenda® Monk Fruit Sweetener, so they contain no added sugars!


    5 min prep time


    35 min cook time


    24servings


    1 Cookie

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350º. In a medium bowl, mash bananas with the back of a fork. Mix in almond butter until evenly incorporated. Stir in Splenda Monk Fruit Sweetener, applesauce, cinnamon, salt, and oats. Fold in cherries, chocolate chips, and pecans.

    2. Drop by spoonful’s (about 2 tablespoons each) onto a baking sheet lined with parchment paper or a silicone baking mat. Press down a bit to shape the cookie, since they won’t rise nor spread.

    3. Bake for about 25 minutes, until the tops are light brown. Let cool and store in an airtight container.

    4. NOTE: Dried blueberries or raisins may be used in place of the dried cherries. Almonds or walnuts may be used in place of the pecans. These cookies make an excellent hearty, nutritious post-workout or travel snack.

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    Dessert
    Snacks
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    Nutrition facts

    24 Servings



    • Serving Size

      1 Cookie


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      10mg

      <1%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      2g

    • Potassium
      125mg
      3%

    Ingredients

    banana(s) (Medium-Sized, Overly Ripe)
    2 whole

    almond butter (Natural)
    2 tbsp

    Splenda® Monk Fruit Granulated Sweetener
    2 tbsp

    unsweetened applesauce
    1 cup

    ground cinnamon
    1 tsp

    Kosher Salt
    1/8 tsp

    quick cooking oats (one-minute)
    2 cup

    unsweetened dried cherries (chopped)
    1/3 cup

    stevia-sweetened dark chocolate chips
    1/3 cup

    pecans (chopped)
    1/4 cup

  • Chocolate Chia Seed Pudding

    Chocolate Chia Seed Pudding

    How to Make Chocolate Chia Seed Pudding

    You can’t go wrong with a healthy snack that tastes like a dessert, which perfectly describes this chocolate chia seed pudding. And it’s so simple to make! Just mix the pudding ingredients in a bowl and refrigerate! Then top with raspberries, coconut flakes, and cocoa nibs. The chia seeds provide fiber, healthy fats, and high-quality protein. This pudding is sweetened with Splenda® Monk Fruit Sweetener, which gives it great flavor with no added sugars!


    10 min prep time


    4 hr, 10 min cook time


    4servings


    3/4 Cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, whisk chia seeds, cocoa powder and Splenda Monk Fruit Sweetener together until no lumps remain. Whisk in milk slowly until combined.

    2. Cover milk mixture with plastic wrap and refrigerate for 4 hours or overnight, until mixture is thick and resembles pudding.

    3. Spoon pudding into glass jars and top with raspberries, coconut, and cocoa nibs and serve.

    Dessert
    Snacks
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    Nutrition facts

    4 Servings



    • Serving Size

      3/4 Cup


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      45mg

      2%

    • Total Carbohydrate
      29g

      11%

      • Dietary Fiber
        9g

        32%
      • Total Sugars
        6g
      • Added Sugars
        0g

        0%

    • Protein
      7g

    • Potassium
      340mg
      7%

    Ingredients

    chia seeds
    1/3 cup

    unsweetened cocoa powder
    1/4 cup

    Splenda® Monk Fruit Granulated Sweetener
    1/4 cup

    milk (fat free)
    1 1/2 cup

    raspberries
    1/2 cup

    unsweetened toasted coconut flakes
    4 tsp

    cacao nibs
    2 tsp

  • Dark Chocolate Almond Nice Cream

    Dark Chocolate Almond Nice Cream

    How to Make Dark Chocolate Almond Nice Cream

    Who doesn’t love a delicious scoop of ice cream—or should we say, “nice cream”? Instead of dairy milk, the base of this decadent dessert is frozen bananas. Almond butter  is included to pump up the creaminess and protein. Top with sliced almonds for extra protein and a crunch! And unlike regular ice cream, this one has no added sugars—it’s sweetened with zero calorie Splenda Granulated Sweetener!


    5 min prep time


    10 min cook time


    4servings


    1/2 Cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a food processor, pulse bananas, half of the cocoa powder, Splenda Sweetener, and salt until pea-sized chunks form. Add vanilla extract and the rest of the cocoa powder. Continue to pulse. Mixture will gather and form a frozen soft-serve ice-cream consistency. Drizzle in almond butter and pulse twice more.

    2. Scoop into bowls and serve topped with almonds or stir in almonds. Place in a freezer-safe container and enjoy within 3 days.

    3. Note: Toast almonds for a deeper, delicious flavor. Keep sliced bananas in a zip top bag in the freezer to have them ready on hand for making nice cream any time.

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    Dessert
    Snacks
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 Cup


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      40mg

      2%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        9g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      420mg
      9%

    Ingredients

    banana(s) (large size, cut into 1-inch chunks and frozen [heaping 2 cups frozen banana chunks])
    2 whole

    unsweetened cocoa powder
    6 tbsp

    Splenda® Granulated Sweetener
    3 tbsp

    salt
    1/8 tsp

    pure vanilla extract
    2 tsp

    almond butter
    1 tbsp

    sliced almonds
    2 tbsp

  • Banana Chocolate Chip Mini Muffins

    Banana Chocolate Chip Mini Muffins

    How to Make Banana Chocolate Chip Mini Muffins

    These flourless banana chocolate chip mini muffins may be small in size, but they are big in nutrition! They contain potassium-rich bananas, protein-rich Greek yogurt, and high-fiber oats. Their sweetness comes from 100% natural Splenda® Stevia Sweetener! These mini muffins can be enjoyed as part of your breakfast or as a snack or dessert. The little ones in your family will love them too!


    10 min prep time


    25 min cook time


    18servings


    2 Mini Muffins

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400 degrees °F. Prepare a mini-muffin tin by spraying with non-stick cooking spray.

    2. In a blender or food processor, combine the bananas, Splenda® Stevia Jar, Greek yo-gurt, eggs, and salt until smooth.

    3. Add in oats, baking powder, and baking soda, and blend again until smooth. Sprinkle in dark chocolate chips and stir in the blender with a spatula, scraping down the sides of the blender as well.

    4. Scoop batter into a mini-muffin tin, filling each 3/4 of the way full. Bake for 12 minutes, until muffins are done. Remove, let cool, and enjoy!

    5. Note: Muffins will keep in an air-tight container for up to 3 days.

    Kid Friendly
    Gluten-Free
    Breakfast and Brunch
    Budget Friendly
    Dessert
    Quick & Easy
    Snacks
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    Nutrition facts

    18 Servings



    • Serving Size

      2 Mini Muffins


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      105mg

      5%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      160mg
      3%

    Ingredients

    banana(s) (overly ripe)
    2 whole

    Splenda® Stevia Sweetener Jar
    1/2 cup

    Plain Nonfat Greek yogurt
    1 cup

    eggs
    2 whole

    Kosher Salt
    1/4 tsp

    Gluten-Free Rolled Oats
    2 1/2 cup

    baking powder
    1 1/2 tsp

    baking soda
    1/2 tsp

    Stevia Sweetened Dark Chocolate Chips
    1/3 cup