100 Calorie Snacks

ALL of the snacks listed here are 100 calories or UNDER. Enjoy!

* 8 oz latte with skim milk, 89 calories.
* 1/4 of a bagel with 2 tsp jelly or honey, 95 calories.
* 8 oz chai tea with a splash of skim milk, 90 cal.
* 1/2 of a toasted English muffin with 1/4 cup sliced banana, 99 calories.
* 8 oz steamed milk with cinnamon, 95 calories.
* 2 Graham crackers and 1/2 cup strawberries, 82 calories.
* 1 orange with a slice of low-fat mozzarella cheese, 99 calories.
* 1 mini blueberry muffin and 1/4 cup low-fat yogurt, 95 calories.
* 2 mini rice cakes with 2 tsp. peanut butter, 79 calories.
* 1/4 cup low-fat cottage cheese with 1 tsp raisins, 85 calories.
* 1/2 of a sports nutrition bar, 90 calories.
* 3 Hershey’s kisses, 78 calories.
* 10 baked tortilla chips with 1/4 cup salsa, 95 calories.
* 1/2 of an apple with 1 tsp peanut butter, 95 calories.
* 1/2 of a bag of roasted nuts, 85 calories.
* 25 thin pretzel sticks and 1 cup tomato juice, 89 calories.
* 1 ½ oz of lean roast beef, 90 calories.
* 1/2 of a small avocado, 80 calories.
* 1 string cheese with 2 wheat thins, 97 calories.
* 8 baby carrots and 1 tbsp. hummus, 80 calories.
* 1/2 cup non-fat yogurt with a Graham cracker, 80 calories.
* 10 dried apricot halves, 83 calories.
* 1/2 of an English muffin with 1 tsp butter or margarine, 99 calories.
* 1 apple or pear, 82 calories.
* 1 sliced hard boiled egg on a rye crisp cracker, 99 calories.
* 1 slice of turkey or ham luncheon meat on a rye crisp cracker, 99 calories.
* 8 oz skim milk, 89 calories.
* 3/4 cup dry, ready to eat cereal with 1 tsp. raisins, 95 calories.
* 12 raw almonds, 80 calories.
* 5 1/2 oz V8 juice with 1 slice American single fat free cheese, 60 calories.
* 1/3 cup low-fat frozen yogurt, 75 calories.
* two 4 oz Jell-0 sugar free low-cal snacks, 20 calories.
* 1/2 cup low-fat cottage cheese, 80 calories.
* 3/4 cup unsweetened applesauce, 80 calories.
* 1 cup steamed skim milk, 80 calories.
* 2 large Graham crackers with 1 tsp of peanut butter, 91 calories.
* 4 oz ready to eat pudding made with skim milk, 99 calories.
* 2 cups plain popcorn sprinkled with 2 tbsp parmesan cheese, 99 calories.
* 1/3 cup ready to eat cereal with 1/2 cup skim milk, 90 calories.
* 1/2 of a pita bread, 1/4 cup tuna (water-packed) and 1 tsp low-fat mayo, 95 calories.
* 5 mini vanilla wafers and 4 oz sugar free pudding, 99 calories.
* 1/4 cup chocolate sorbet and 1/2 cup strawberries, 81 calories.
* 1 1/2 cups, light microwave popcorn, 50 calories.
* 3 gingersnaps and 1/4 plain non-fat yogurt, 99 calories.
* 1 low sugar frozen fruit ice pop, 40 calories.
* 1 rice cake and 1/4 cup low-fat cottage cheese, 89 calories.
* 1 pudding pop, 80 calories.
* 1/2 slice of raisin toast with 1/4 cup ricotta cheese, 90 calories.
* 3 large Graham crackers, 90 calories.
* 6 oz frozen orange juice eaten as sorbet, 90 calories.
* 1 small boiled potato topped with salsa, 83 calories.
* 1 slice pumpernickel bread with 1 tbs fat-free cream cheese, 95 calories.
* 2 cups air-popped popcorn, 60 calories
* For flavour, add 1 tbs Parmesan cheese, 23 calories.
* ½ apple with caramel dip, 80 calories
* 27 frozen grapes, 97 calories.
* ½ 1.6 oz box of Junior Mints, 90 calories.
* 10 dried apricots, halves, 83 calories.
* 2 slices of low-fat cheese, 60 calories.
* 1 dill pickle spear, 4 calories.
* ½ cup frozen carrots with 1 tbs brown sugar, 65 calories.
* Hummus and a small pita, 99 calories.
* 1 bowl of instant oatmeal, 99 calories.
* 1 sliced bell pepper with 2 tbs fat-free ranch dressing, 70 calories.
* 1 oz of fat-free pretzels, 99 calories.
* 1 cup strawberries, topped with Cool Whip, 58 calories.
* 1 rice cake, 35 calories.
* 1 cup minestrone sup, 85 calories.
* 10 mini marshmallows, 25 calories.
* 1 slice raisin bread spread with 2 tsp light cream cheese, 85 calories.
* 1 frozen fruit bar, 70 calories.
* 1 non-fat blueberry yogurt, 50 calories.
* 10 cucumber slices topped with triangles of ½ oz mozzarella cheese, 48 calories.
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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 slice2. Pumpkin Spice BarsServings: 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 Cheese Cakes

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 cup of soy Milk-100 calories
½ cup of raspberries-30 calories
¼ banana-30 calories
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:
In a mixing bowl, beat egg whites until foamy. Add oil and vanilla.
Combine flour, sugars, cocoa and baking powder; gradually stir into egg mixture.
Transfer to an 8 inch square baking pan coated with nonstick cooking spray.
Bake at 350-degrees for 15-20 minutes or until center is set.
Cool on a wire rack
Dust with Confectioners’ sugar7. Diet Peanut Butter Jumbo CookieWhat 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 total8. 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-
Cream together the butter, peanut butter, brown sugar and sweetener until light and fluffy.
Add eggs, 1 at a time and beat well after each addition.
Blend in milk and vanilla
Thoroughly stir together flour, soda and salt; add to the creamed mixture and beat well.
Stir in oatmeal
Drop by teaspoon onto waxed paper on microwave oven glass tray. Be sure to make cookies small.
Cook a dozen at a time on full power for 45 to 60 seconds or until firm, but slightly moist.
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:
Combine sugar and cornstarch. In a small saucepan, warm juice over medium heat.
Add sugar and cornstarch mixture to juice, stirring constantly until slightly thickened. Cool slightly.
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:
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.
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

Vegan Cool Whip
(sugar-free, soy-free, and gluten-free)

1 can coconut milk
sugar, stevia, or powdered sugar to taste
optional: fruit (banana whipped cream, anyone?)
optional: cocoa powder (for chocolate whipped cream!)

Open your coconut milk, and leave the can (or transfer to a bowl) uncovered in the fridge overnight.
It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe.
I highly recommend Thai Kitchen Organic.) Once thick, transfer to a bowl and whip in your sweetener with a fork,
or even beaters, if you want to be really fancy. Stored uncovered in the fridge, the mixture gets even thicker!

Miniature Apple Pies
A yummy apple compote, generously spiced with healthy cinnamon and nutmeg, is stuffed into each of these mini pies made with flaky, gluten-free crust. You can take (almost) guilt-free bites of this classic comfort dessert, which totals 224 calories per pie!

Ingredients:
1 batch brown rice flour pie crust
1/2 c. slow cooker cinnamon apples (recipe here)

Directions:
Begin by preheating your oven to 375 degrees and making your pie crust (or use your favorite pie crust).
Using a floured flat surface, roll the pie crust out to about 1/8 in. thickness. Using a coffee mug with a diameter
of 3.5 in., cut four circles out of the dough and set aside. At this time, you will probably have to re-roll the dough out.
Then, using a smaller coffee mug or bowl with a diameter of 3 in., cut another four circles out of the dough and set aside.
Spray your muffin tin with cooking spray, and gently set the larger dough circles in the bottom of the muffin tins so the
dough comes up the sides of the muffin tins as well. Then, carefully scoop some of the slow cooker cinnamon apples
(about 2 tbsp. per mini pie) on top of the dough. Top your mini pies with the smaller dough circles and use a fork to
pinch the two dough circles together. Bake in a 375 degree oven for 20-24 minutes, or until the edges around the pie
crusts begin to brown. Let pies cool completely before removing from the muffin pan.

Makes four servings

Brown rice flour pie crust

1 cup brown rice flour
1/4 tsp baking powder
1/4 tsp sea salt
1 large egg, slightly beaten
1/4 cup butter, cut into small pieces
3 tsp cold water

Put flour, baking powder and salt into a bowl. Add cold butter pieces and use a fork or pastry knife to mix them into the dry ingredients. Add the egg and water and stir until sticky.

Use a piece of waxed paper with rice flour on it to roll the dough out on. Then, turn the piece of waxed paper upside down into the pie pan. This dough will not stick together like a gluten dough. You will have to be very careful turning it and depending on how graceful you are, you may need to smooth the dough out into the pan.

Bake at 350 degrees for 25-30 minutes.

Slow Cooker Cinnamon Apples

6 apples
1/3 cup agave nectar
cooking spray
2 tbsp. maple syrup
1 tsp. vanilla
3 tsp. cinnamon
1 tsp. nutmeg
2 tbsp. Earth Balance

Directions: Using an apple corer/wedger (technical term, anyone?), cut 6 apples into wedges. Then, cut each in half lengthwise. Spray the bottom of a slow cooker with cooking spray and place your apples on the bottom of the slow cooker. Add your agave nectar, maple syrup, vanilla, Earth Balance, and spices and toss to coat. Turn your slow cooker on low and cook for a minimum of 2 hours, but up to a total of 6 hours. Enjoy!

Dark Chocolate Cherry Bark

Chocolate doesn’t have to be rare luxury when you make it with a deliciously dark variety, plenty of heart-healthy nuts, and tart cherries.“The nuts have protein and vitamin E, and they fill you up the right way—no empty calories there!” says food blogger Alyssa Shelasky. “And dark chocolate, well, it’s on the good side of bad.”

Pair these nutty, fruity 95-calorie clusters with a cup of a tea for a satisfying pick-me-up.

Ingredients:
3/4 c. almonds (or any nut of your preference like pistachios or macadamias)
12 oz. dark chocolate (60-70% cocoa), divided
1/2 tsp. pure vanilla extract
1/3 c. dried tart cherries (swap for dates or dried apricots)
Sprinkle of coarse sea salt (optional)

Directions:
Heat oven to 350 degrees. On a baking sheet lined with parchment paper, toast the nuts until they smell nice
and roasted, about 10 minutes. Let them cool completely. Fill a medium saucepan with 1 in. water; bring to a
simmer over medium-low heat. Set a large heat-proof bowl atop saucepan, making sure water doesn’t touch bottom
of bowl. Place the dark chocolate in bowl; cook, stirring, until smooth. Remove bowl from saucepan; stir in
1/2 tsp. pure vanilla extract, toasted nuts, and the dried cherries/fruit. Pour onto baking sheet; spread into an
even layer about 1/4 in. thick; sprinkle lightly with coarse sea salt (optional). Refrigerate until firm, 1 hour.
Break into 24 pieces. Serve in odd, mismatched shapes.

Makes 24 pieces.

Chocolate Peanut Butter Fudge Squares

1. (18.3 oz) box fudge brownie mix

2 cups canned pure pumpkin

2 T. light chocolate syrup

2 T. reduced-fat peanut butter, softened

1. Heat oven to 350 degrees. Spray an 8×8 inch baking pan with nonstick spray.

2. In a large bowl, combine brownie mix, pumpkin, and chocolate syrup until mixture is completely smooth. The batter will be thick. Spread mixture into baking pan.

3. Spoon peanut butter over batter in pan and use a knife to swirl it.

4. Bake until edges of fudge are slightly firm and top center is dry to the touch, about 35 minutes.

5. Let fudge cool. Cover pan with foil and refrigerate until completely chilled, at least two hours. Cut into 36 1 1/3  x 1 1/3 inch squares.

Makes 36 squares. Each square: 65 cal, 1 g. fat

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One thought on “100 Calorie Snacks

  1. Pingback: Snack Healthy | milesforthought

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