Low Calorie Snacks

Low Cal Snacks:)

1. Cinnamon Sugar Toast 

- Ingredients

• I Can’t Believe It’s Not Butter Low Calorie Spread
• 1 slice low calorie wheat toast
• 1 tablespoon of Splenda
• Cinnamon 

Spread warm toast with butter spread. Sprinkle cinnamon and splenda liberally over toast. Have two slices if desired.
Around 45-50 calories a slice :)
2. Pumpkin Spice Bars :)
Servings: 60 Calories: 72
What you’ll need: 

• 18 1/4 ozs spice cake mix
• 2 whole eggs
• 3 tbsps light margarine, melted
• 8 ozs fat-free cream cheese, softened
• 14 ozs fat-free sweetened condensed milk
• 15 ozs pumpkin, canned
• 1/4 tsp salt
• 1/2 c walnuts, chopped

Preheat oven to 350. Prepare a jelly-roll pan with cooking spray and flour; set aside. In a mixing bowl, combine cake mix, one egg, and margarine. Mix until well blended. Press into prepared pan. In another mixing bowl, combine cream cheese, sweetened condensed milk, pumpkin, remaining eggs, and salt. Mix well. Pour over crust. Sprinkle walnuts over top. Bake for 30 minutes, or until filling is set. Cool in pan 20 minutes. Chill.
Cut into one and a half inch bars. * Store in an airtight container in fridge :)
3. Orange Dreamsicle Smoothie

What you’ll need: 

• 3 oz. frozen orange juice concentrate 
• 2-3 packets of Splenda 
• 1/2 cup light soy milk (regular or vanilla) 
• 1/2 cup water 
• 4 ice cubes 
• 1 tsp. vanilla

Blend until smooth. This makes one 85 calorie delicious beverage :)
4. Little CheeseCakes

22 calories!
What you’ll need:

• One low-fat Vanilla Wafer (15) 
• 1 tsp fatfree cream cheese (5) 
• 1/2 tsp splenda 
• 1/2 tsp low-cal jam or a slice of whatever fruit (strawberry!) (2) 

Mix the cream cheese with the splenda until creamy. Spread on the Wafer, top with jam or fruit.
5. Raspberry ‘nana Smoothie

What you’ll need: 

1. 1 cup of soy Milk-100 calories
2. ½ cup of raspberries-30 calories
3. ¼ banana-30 calories
4. 2 ice cubes-0 calories

Blend until smooth. Only 160 calories!
6. Brownie Snack Cake

Makes 16 servings; 106 calories per serving
What you’ll need: 

• 4 egg whites
• 1/4 cup vegetable oil
• 2 teaspoons vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup cocoa
• 1/2 teaspoon baking powder
• Confectioners’ sugar

Directions:

1. In a mixing bowl, beat egg whites until foamy. Add oil and vanilla.
2. Combine flour, sugars, cocoa and baking powder; gradually stir into egg mixture.
3. Transfer to an 8 inch square baking pan coated with nonstick cooking spray.
4. Bake at 350-degrees for 15-20 minutes or until center is set.
5. Cool on a wire rack
6. Dust with Confectioners’ sugar

Enjoy :))
7. Diet Peanut Butter Jumbo Cookie

What you’ll need: 

• 2 slices low cal wheat bread (45+45)
• 1 tbsp peanut butter (50 cals)
• Splenda 

Take wheat bread slices and cut crusts off. Roll with a rolling pin into very thin slice. Spread one side with 1/2 tbsp of peanut butter just short of the edge of the slice. Sprinkle a thin layer splenda on top of pb and press other slice on top. Crimp or fold over edges of bread together, sprinkle a little water on top of bread and dash with a little more splenda. Bake in toaster or oven at 350 degrees F for 5-8 minutes. Let cool, and you have an amazing low cal pb cookie!
140 calories total
8. Low Calorie Strawberry Fruited Pie

Servings: 8 Calories: 40 each serving
What you’ll need: 

• 1-1/2  cups  boiling  water
• 1 pkg. (8-serving size) JELL-O Brand Strawberry Flavor Sugar Free Low Calorie Gelatin
• 1 cup ice cubes
• 2 pt. strawberries, sliced
• 1 whole HONEY MAID Honey Grahams, crushed

STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add ice, stirring until completely melted. Refrigerate 30 minutes or until slightly thickened (consistency of unbeaten egg whites).
STIR in strawberries. Pour into 9-inch pie plate sprayed with cooking spray. Sprinkle graham cracker crumbs around edge of pie.
REFRIGERATE 4 hours or until firm. Store leftover pie in refrigerator.
9. 21 Calorie Peppermint Meringues

What you’ll need:

• 2 egg whites
• 1/8 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1/2 cup sugar
• 2 peppermint candy canes, crushed

In a mixing bowl, beat egg whites until foamy. Sprinkle with salt and cream of tartar; beat until soft peaks form. Gradually add sugar, beating until stiff peaks form, about 7 minutes. Drop by teaspoonfuls onto ungreased foil or paper-lined baking sheets; sprinkle with the crushed candy. Bake at 225 degrees for 1-1/2 hours. Turn off heat; leave cookies in the oven with the door ajar for at least one hour or until cool. Store in an airtight container.
Makes 3 dozen; 21 calories each
10. 71 calorie Brownies
What you’ll need:

• 1/4 cup plus 1tbs unbleached flour 
• 1/4 cup oat bran
• 1/3 cup cocoa powder
• 3/4 cup sugar (I’m sure you could use splenda)
• 1/4 cup instant non fat milk powder
• 1 pinch baking soda 
• 1/4 cup chocolate syrup(if you use the walden farms stuff, its even less cals)
• 3 egg whites 
• 1tps vanilla extract
• 1/3 chopped walnuts (optinal, more cals)

Combine flour, oat bran, sugar, cocoa, milk powder and baking soda in a large bowl; mix well. Stir in the chocolate syrup, egg whites and vanilla extract. Fold in nuts if desired. Cover an 8”x8” pan with non-stick cooking spray. Spread batter in pan evenly and bake a 325 degrees for 23 minutes or just until edges are firm and the middle is almost set. Cool to room temp. Cut into 16 2” squares.
Servings: 16 Calories per serving: 71
11. Low Cal Apricot Rolls
What you’ll need:

• 1 can low fat refrigerated dinner rolls or biscuits
• 1/3 c apricot – pineapple preserves (or any flavor preserves that you like)
• 2 t sugar
• ¼ t cinnamon
• ¼ c sliced almonds
• Pam

Preheat oven to 375 degrees. Spray a 9 inch round cake pan or a deep dish pie plate with Pam. Separate dough into individual rolls and place in pan – I do a circle around the edge with 8 rolls and 2 in the center. Starting ¼ inch in from the edges cut a deep X into the top of each roll then open slightly by pulling the dough toward the edges. Fill each with 2 t of the preserves. Sprinkle with sugar and cinnamon then sprinkle with almonds and bake ½ hour or until golden. Serve warm.
Servings: 8 Calories per serving: 160
12. Microwave Peanut Butter Cookies

What you’ll need:

• 3/4 cup I Can’t Believe It’s Not Butter Low Fat Spread
• 1/2 cup chunky style peanut butter 
• 1/2 cup brown sugar, packed 
• 18 packages Equal brand sweetener 
• 3 eggs
• 1/4 cup skim milk 
• 1 teaspoon. vanilla 
• 1-1/2 cup flour 
• 1 teaspoon baking soda 
• 1/2 teaspoon salt
• 1-3/4 cup quick cooking oatmeal

Directions-

1. Cream together the butter, peanut butter, brown sugar and sweetener until light and fluffy.
2. Add eggs, 1 at a time and beat well after each addition.
3. Blend in milk and vanilla
4. Thoroughly stir together flour, soda and salt; add to the creamed mixture and beat well.
5. Stir in oatmeal
6. Drop by teaspoon onto waxed paper on microwave oven glass tray. Be sure to make cookies small.
7. Cook a dozen at a time on full power for 45 to 60 seconds or until firm, but slightly moist.
8. Allow to cool slightly before removing from waxed paper. Repeat with remaining dough.

Makes 7 dozen! 30 calories per cookie! :)
13. Low calorie Anytime Sweet Bread
176 calories per serving
What you’ll need:

• 1/4 cup of cherry juice
• 2 teaspoons of sugar
• 1 teaspoon corn starch 
• 1/2 cup fresh fruit
• 1 slice of bread

Preparation: 

1. Combine sugar and cornstarch. In a small saucepan, warm juice over medium heat.
2. Add sugar and cornstarch mixture to juice, stirring constantly until slightly thickened. Cool slightly.
3. Place the bread on a small plate and top with fruit. Pour sauce over top and let stand for 1 minute.

14. Carrot Hummus

60 cals per serving
What you’ll need:

• 1 cup of carrots 
• 1 can(s) beans, garbanzo (chickpeas)
• 1/4 cup(s) tahini (sesame seed paste)
• 2 tablespoon lemon juice
• 2 clove(s) garlic
• 1/2 teaspoon cumin, ground
• 1/4 teaspoon salt
• 2 tablespoon parsley
• Assorted vegetable dippers (such as peeled  baby carrots, zucchini slices, pea pods, yellow summer squash sticks, and/or red sweet pepper strips)

Preparation: 

1. In a covered small saucepan cook carrots in a small amount of boiling water for 6 to 8 minutes or until tender; drain. In a food processor combine cooked carrots, garbanzo beans, tahini, lemon juice, garlic, cumin, and salt. Cover and process until mixture is smooth. Transfer to a small serving bowl. Stir in parsley.
2. Cover and chill for at least 1 hour or for up to 3 days. If too thick, stir in enough water, 1 tablespoon at a time, until dipping consistency. Serve with assorted dippers

15. Low cal Potato Chips

What you’ll need:

• 1 1/4 pound of potatoes
• 1/4 teaspoon salt
• Water

In a bowl combine the potatoes and salt. Add cold water to cover and let soak for 30 minutes. Spray cookie sheet with non-stick cooking spray. Place the potatoes in a single layer on the sheet and bake 350° for 35-45 minutes turn often. Cool.
Makes 4 servings; 84 cals per serving