Snack Ideas

Warmed Berries with Honey and Ricotta Cheese

A Healthy and Comforting Dessert

By The Taste for Life Test Kitchen
Prep Time
20 min prep time +2 hr chill time
Number of Servings
6
Ingredients
  • 1 cup raspberries, divided
  • 1 cup blackberries, divided
  • 1⁄2 cup blueberries, divided
  • 5 Tbsp honey, divided
  • 2 tsp vanilla extract, divided
  • 1 tsp lemon juice
  • 1 cup low-fat ricotta cheese
  • 1 cup low-fat cream cheese, at room temperature
Directions
  1. Combine 1⁄2 cup each of the raspberries and blackberries and 1⁄4 cup of the blueberries along with 2 tablespoons of the honey in a saucepan. Gently mash berries with a handheld potato masher or the back of a large spoon. Set heat to medium-low and warm berries for 10 minutes. Remove from heat and stir in 1 teaspoon vanilla and lemon juice.
  2. Using a handheld mixer, whip ricotta cheese, softened cream cheese, remaining 3 tablespoons of honey, and remaining teaspoon of vanilla until mixture is well combined and smooth. Refrigerate cheese, covered, for 2 hours.
  3. Spoon cheese among 6 dessert goblets. Top each portion with warmed berries.
  4. Garnish with remaining raspberries, blackberries, and blueberries. Serve immediately.
Nutrition Info
238 Calories, 9 g Protein, 26 g Carbohydrates, 3 g Fiber, 12 g Total fat (7 g sat), 180 mg Sodium, ★★ Vitamin B12, Phosphorus, ★ Vitamin A, B2 (riboflavin), C, Calcium
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Caramel Rice Pudding

Have a serving of comfort

By The Taste for Life Test Kitchen
Number of Servings
Serves 10
Ingredients
  • 3 cups cooked white rice
  • 1⁄2 cup raisins
  • 1 tsp vanilla
  • 14 ounces sweetened condensed milk
  • 12 ounces evaporated milk
  • 1 Tbsp sugar
  • 1 tsp ground cinnamon
Directions
  1. Grease the inside of a 2 to 3 1⁄2 quart slow cooker.
  2. Mix all ingredients except sugar and cinnamon in cooker.
  3. Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. Stir pudding.
  4. Sprinkle pudding with sugar and cinnamon and serve warm.
Nutrition Info
412 Calories, 10 g Protein, 23 mg Cholesterol, 79 g Carbohydrates, 31 g Total sugars (1 g Added sugars), 0 g Fiber, 6 g Total fat (4 g sat), 89 mg Sodium, ★★★ Phosphorus, ★★ Vitamin B2 (riboflavin), ★ Vitamin B6, Vitamin B12, Magnesium, Zinc
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Turkey-Cran Salad Wraps

By The Taste for Life Test Kitchen
Prep Time
15 minutes
Number of Servings
Serves 4
Ingredients
  • 1 cup diced cooked turkey breast
  • 1⁄2 cup chopped celery
  • 1⁄4 cup dried cranberries
  • 1⁄4 cup low-fat mayonnaise
  • Salt and freshly ground black pepper to taste
  • 4 whole-wheat wraps
Directions
  1. Combine turkey, celery, and cranberries in a medium bowl.
  2. Add mayonnaise and combine well. Add salt and pepper to taste.
  3. Place 1⁄4 of the turkey salad on each wrap. Roll up and refrigerate or store with a cold pack until ready to eat.
Nutrition Info
304 Calories, 15 g Protein, 33 mg Cholesterol, 34 g Carbohydrates, 9 g Total sugars (0 g Added sugars), 2 g Fiber, 12 g Total fat (2 g sat), 510 mg Sodium, ★★★ Vitamin B3 (niacin), ★★ Vitamin B1 (thiamine), Vitamin B6, Folate, Phosphorus, ★ Vitamin B2 (riboflavin), Vitamin E, Iron, Zinc
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Chocolate-Cashew Fudge

By The Taste for Life Test Kitchen
Prep Time
20 minutes, plus 2 hours chill time
Number of Servings
Serves 8
Ingredients
  • 4 oz bittersweet chocolate (minimum of 60 percent), chopped into small pieces
  • 1⁄2 ripe avocado
  • 1⁄3 cup unsweetened cashew butter
  • 1⁄3 cup maple syrup
  • 1 Tbsp unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1⁄4 tsp salt
  • 1⁄3 cup chopped cashews
Directions
  1. Line an 8 1⁄2 x 4 1⁄2-inch loaf pan with unbleached parchment paper, allowing paper to overhang on 2 sides of pan.
  2. Melt chocolate in a heatproof bowl set over a small saucepan of simmering water until melted and smooth. Set aside.
  3. Blend avocado, cashew butter, maple syrup, cocoa powder, vanilla, and salt. Add melted chocolate to blender and blend until smooth.
  4. Scrape mixture into pan and smooth top. Lightly press chopped cashews over top. Chill 2 hours.
  5. Lift fudge out of pan using parchment paper overhang. Place on a cutting board and cut into 8 bars. Store leftovers in fridge.
Nutrition Info
220 Calories, 4 g Protein, 24 g Carbohydrates, 2 g Fiber, 14 g Total fat (4 g sat), 79 mg Sodium, ★ Vitamin B2 (riboflavin), Magnesium, Phosphorus, Zinc
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Fruity Almond Oat Bars

By The Taste for Life Test Kitchen
Prep Time
15 minutes
Number of Servings
20 bars
Ingredients
  • 3⁄4 cup all-purpose flour
  • 1⁄4 tsp baking soda
  • 1 cup quick-cooking rolled oats
  • 1⁄2 cup packed brown sugar
  • 1⁄4 cup sliced almonds
  • 1 stick, plus 2 Tbsp unsalted butter, cut into cubes
  • 3⁄4 cup of your favorite fruit jam or preserves
Directions
  1. Preheat oven to 375º.
  2. Whisk together flour, baking soda, oats, sugar, and almonds until well combined.
  3. With your fingers, work butter into flour mixture until well combined and mixture resembles coarse crumbs. Set aside 1⁄3 cup of this mixture.
  4. Press remaining flour mixture firmly into the bottom of an 11 by 7 inch baking dish. Spread jam evenly over flour mixture. Sprinkle reserved 1⁄3 cup of flour mixture over jam.
  5. Bake for 20 minutes, or until top is slightly brown. Cool and cut into bars.
Nutrition Info
141 Calories, 2 g Protein, 12 mg Cholesterol, 21 g Carbohydrates, 9 g Total sugars (9 g Added sugars), 1 g Fiber, 6 g Total fat (3 g sat), 21 mg Sodium, ★ Phosphorus
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Coconut-Almond Granola

By The Taste for Life Test Kitchen
Coconut Almond granola in glass jar, ingredients and spoon in the background.
ID 128464117 © Ildipapp | Dreamstime.com
Prep Time
[q:3 1/4] hours
Number of Servings
8
Ingredients
  • 5 cups rolled oats (not instant)
  • 1 cup dried coconut flakes
  • 1⁄2 cup coconut oil
  • 1⁄2 cup honey
  • 1⁄4 tsp salt
  • 1 cup sliced almonds
Directions
  1. Add oats and coconut flakes to the insert of a 6-quart slow cooker.
  2. Stir in oil, honey, and salt. Be sure all oats are coated with oil and honey.
  3. Cover slow cooker and cook on High for 3 hours, stirring every 30 minutes. Remove lid during last hour of cooking.
  4. Stir in almonds and transfer to an airtight container to store.
Nutrition Info
541 Calories, 11 g Protein, 58 g Carbohydrates, 9 g Fiber, 33 g Total fat (19 g sat), 79 mg Sodium, ★★★★ Magnesium, Phosphorus, ★★★ Vitamin E, ★★  Vitamin B1 (thiamine), B2 (riboflavin), Zinc, ★ Iron
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Sun-Dried Tomato-Basil Hummus

By The Taste for Life Test Kitchen
Prep Time
10 minutes
Number of Servings
About 2 cups (serves 8)
Ingredients
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 2 garlic cloves, chopped
  • 1⁄4 cup tahini (sesame seed paste)
  • 1⁄3 cup lemon juice
  • 4 Tbsp extra-virgin olive oil, divided
  • 2 Tbsp water
  • 1⁄4 cup chopped fresh basil
  • 1⁄4 cup chopped sun-dried tomatoes (soak in boiling water for 10 minutes and then drain)
  • Salt and freshly ground black pepper to taste
Directions
  1. In a food processor or high-speed blender, add chickpeas, garlic, tahini, lemon juice, 2 tablespoons of the oil, and the water. Blend until creamy.
  2. Transfer mixture to a bowl. Stir in basil and chopped and drained tomatoes.
  3. Season with salt and pepper. Transfer hummus to a serving bowl.
  4. Drizzle with remaining 2 tablespoons of the oil. Serve with gluten-free crackers, baked tortilla chips, and sliced raw vegetables.
Nutrition Info
180 Calories, 4 g Protein, 15 g Carbohydrates, 3 g Fiber, 12 g Total fat (2 g sat, 7 g mono, 3 g poly), 196 mg Sodium, ★ Vitamin B6, Vitamin C, Folate, Manganese, Phosphorus
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Chocolate Banana Pudding

Prep Time
20 minutes
Number of Servings
6
Recipe Source
Better Food for Kids: Your Essential Guide to Nutrition for all Children from Age 2 to 10 by Daina Kalnins and Joanne Saab ($24.95, Robert Rose, 2010)
Ingredients
  • 2 1⁄3 cups 2% milk, divided  
  • 1⁄2 cup granulated sugar    
  • 1 egg
  • 1⁄3 cup unsweetened cocoa powder      
  • 3 Tbsp cornstarch
  • 1 banana, sliced    
  • 1 tsp vanilla extract        
Directions
  1. In a large saucepan, combine 2 cups of the milk and all the sugar. Heat over medium heat, stirring to dissolve sugar, until bubbles form around edge of pan.
  2. Meanwhile, in a large bowl, whisk together remaining milk, egg, cocoa powder and cornstarch until smooth. While whisking briskly, gradually add hot milk mixture. Pour back into saucepan and cook, stirring constantly, for 8 to 10 minutes or until thickened (do not let boil). Remove from heat.
  3. Stir in banana and vanilla. Serve warm or pour into a bowl, place plastic wrap directly on surface of pudding to prevent skin from forming and refrigerate for about 2 hours, until chilled.
Nutrition Info
167 Calories, 5 g Protein, 34 mg Cholesterol, 32 g Carbohydrates, 24 g Total sugars (17 g Added sugars), 2 g Fiber, 3 g Total fat (2 g sat), 57 mg Sodium, ★★ Vitamin B12, Phosphorus, ★ Vitamin B2 (riboflavin), Vitamin B6, Calcium, Magnesium

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Irish Soda Bread

Number of Servings
Serves 10
Ingredients
  • 3 cups flour
  • 1 Tbsp baking powder
  • 1⁄3 cup sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 egg, lightly beaten
  • 2 cups buttermilk
  • 1⁄4 cup butter, melted
Directions
  1. Preheat oven to 325 degrees.
  2. Grease a 9 by 5 inch loaf pan.
  3. Combine flour, baking powder, sugar, salt, and baking soda.
  4. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened.
  5. Stir in butter. Pour into prepared pan.
  6. Bake for 65 to 70 minutes.
Nutrition Info
229 Calories, 6 g Protein, 30 mg Cholesterol, 38 g Carbohydrates, 9 g Total sugars (7 g Added sugars), 1 g Fiber, 6 g Total fat (3 g sat), 315 mg Sodium, ★★★ Phosphorus, ★ Calcium

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