Nourishing Noshes
February 28th, 2012

nourishSnacking is something just about everyone indulges in. Whether it is to calm cravings between meals or for a quick boost of afternoon energy, it is easy to reach for whatever is handy. That can lead to some less than ideal choices, but it doesn’t have to be that way with this assortment of snack recipes.

Apple Peanut Butter Snack
Source: Courtesy of Smuckers


2 apples, sliced

¼ cup natural creamy peanut butter

1/3 cup plain yogurt

1 tablespoon apple juice

¼ teaspoon ground cinnamon

2 tablespoons dry roasted sunflower kernels


Place apple slices on serving plates. Stir together peanut butter, yogurt, apple juice and cinnamon until blended

Spoon peanut butter mixture evenly on apples and sprinkle with sunflower kernels.

Serves 2

Whole Wheat Dark Chocolate Zucchini Brownies
Source: Courtesy of Nestle’


1 cup white whole-wheat flour

1/3 cup baking cocoa

1¼ teaspoons baking soda

½ teaspoon coarse salt

1 cup dark chocolate morsels divided

¼ cup vegetable oil

½ cup packed light brown sugar

½ cup granulated sugar

2 large egg whites

1 teaspoon vanilla extract

1½ cups grated zucchini (about 3 medium)


Preheat oven to 350 F. Line 9-inch square baking pan with foil. Combine flour, cocoa, baking soda and salt in medium bowl.

Melt ¾-cup morsels in large microwave-safe bowl on high power for 1 minute; stir until smooth. Cool slightly. Stir in oil, brown sugar, granulated sugar, egg whites and vanilla extract. Stir in flour mixture; fold in zucchini. Spread into prepared pan. Sprinkle remaining ¼-cup morsels over top.

Bake for 30 minutes or until toothpick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Lift brownies from pan; cut into 16 squares. Store in airtight container for up to five days.

Makes 16 squares

Garlic and Hot Pepper Toasted Almonds
Source: Courtesy of California Almond Board


1 tablespoon olive oil

1 tablespoon unsalted butter

2 teaspoons minced garlic

¼ teapoon dried red pepper flakes

2 cups whole almonds

Salt to taste


In a large frying pan, heat oil and butter together over medium heat until foamy. Add garlic and red pepper flakes and heat for 30 seconds. Add almonds, stirring constantly until coated and lightly toasted, about 5 minutes.

Season with salt. Cool and store in an airtight container.

Serves 8

On-the-Go Snack Bars
Source: Courtesy of Copco


½ cup dried tart cherries, chopped

½ cup slivered dried apricots

2/3 cup orange juice

1½ teaspoons ground cinnamon, divided

1¾ cups whole wheat or all-purpose flour

1½ cups raisin nut granola

1 cup butter, softened

1 cup firmly packed brown sugar

1/3 cup chopped walnuts


Heat oven to 350 F. Spray 13-by-9-inch baking pan with vegetable pan spray.

In a small bowl, combine cherries, apricots, orange juice and 1 teaspoon cinnamon; let stand at least 5 minutes.

In medium bowl, combine flour, granola and remaining ½-teaspoon cinnamon. In large bowl, beat butter and sugar with electric mixer light and fluffy. Add flour mixture; beat until crumbly. Reserve ½-cup mixture for topping; press remaining mixture into bottom of prepared pan.

Bake 10-12 minutes or until light golden brown. Remove from oven; spread fruit evenly over crust. Add nuts to reserved flour/cereal mixture; mix well. Spread evenly over fruit.

Bake 15-20 minutes or until golden brown. Cool completely; cut into bars.

Wrap and freeze bars individually so they are ready to go when you are.

Makes 32 bars

Little Italy Mozzarella Sticks
Source: Courtesy of Dairy Farmers of America Inc.


¼ cup milk

1 egg, slightly beaten

8 sticks pizza string cheese or mozzarella string cheese

1 cup Italian-style breadcrumbs

2 cups canola oil

1 cup prepared pizza sauce, warm


Combine milk and egg in shallow bowl; mix well. Dip each string cheese stick in egg mixture; dredge in breadcrumbs. Repeat breading process twice for each stick. Heat oil in skillet; cook each stick evenly for 1 minute or until light golden brown. Serve with pizza sauce for dipping.

Serves 4