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Mini PB&F: One fig Newton with 1 teaspoon peanut butter.
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Chocolate Banana: Half a frozen banana dipped in two squares of melted dark chocolate.
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Frozen grapes (any color): 1 cup (about 28 grapes), stuck in the freezer for 2+ hours.
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Honeyed Yogurt: ½ cup nonfat Greek yogurt with a dash of cinnamon and 1 teaspoon honey.
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Spiced Orange: One orange— about the size of a tennis ball— sprinkled with cinnamon.
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Grilled Pineapple: 2 ¼-inch thick pineapple rounds (about 1 cup), grilled (or sautéed) for two minutes or until golden.
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Berries n’ Cream: 1 cup blueberries with 2 tablespoons whipped topping.
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Stuffed Figs: Two small dried figs with 1 tablespoon reduced-fat ricotta stuffed inside. Sprinkle with cinnamon.
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Oats n’ Berries: ⅓ cup rolled oats (cooked with water), topped with cinnamon and ¼ cup fresh berries.
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Dark Chocolate: One block, or three squares.
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Nut-Stuffed Date: One Medjool Date filled with one teaspoon natural unsalted almond butter.
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Chocolate Milk: 6 ounces skim milk mixed with 2 teaspoons chocolate syrup.
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Cinnamon Applesauce: 1 cup unsweetened applesauce. Or, try this homemade version!
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Citrus-Berry Salad: 1 cup mixed berry salad (raspberries, strawberries, blueberries, and/or blackberries) tossed with one tablespoon fresh-squeezed orange juice.
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Maple-Pumpkin Yogurt: ½ cup non-fat regular yogurt (go Greek for extra protein!) with 2 tablespoons pumpkin puree and 1 teaspoon maple syrup… like this!
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Chocolate Pudding: One 4oz package. Try a fat/sugar free version or a homemade one!
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Chocolate Covered Strawberries: Five strawberries dipped in two squares melted dark chocolate.
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Tropical Juice Smoothie: ¼ cup pineapple juice, orange juice, and apple juice, blended with ice.
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Vanilla and Banana Smoothie: ½ cup sliced banana, ¼ cup nonfat vanilla yogurt, and a handful of ice blended until smooth.
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MYO Banana Chips: One sliced banana dipped in lemon juice and baked.