Jeannine Cintron

After four months of quarantining with kids, you probably never want to hear the word “snack” again. We can’t help you there. But we can promise these snacks are all super easy to make, take only a few ingredients and – here’s the kicker – they’re healthy too. Bring on the summer snacks!

Frozen Grapes. Wash seedless grapes, then slide them onto skewers and freeze for refreshing burst of flavor. Skip the stick if you want and use in place of ice cubes when relaxing in the backyard.

Frozen Bananas. Peel ripe bananas and slice in half horizontally. Insert popsicle sticks at the bottom of each banana and freeze. Eat them as is, or dip in melted chocolate and refreeze for an indulgent snack.

Cucumber Hummus Rollups. Using a mandolin or vegetable peeler, make long strips of cucumber. Spread hummus on strips and roll up, securing with a toothpick. Add strips of turkey for an added protein punch.

Yogurt Bark. Mix two cups of greek yogurt and two tablespoons of honey (or maple syrup) and the toppings of your choice (berries and chocolate chips are the perfect combo), then line a baking tray and pour the mixture, spreading evenly. Freeze until firm, around 2-3 hours. Cut or break into chunks. So healthy and so good!

Watermelon on a Stick. Could not be more simple than watermelon triangles on popsicles. Couldn’t be more fun, either! It’s the perfect poolside snack.

Frozen Yogurt Dots. Um, hello, ONE ingredient yumminess! Simply scoop your favorite yogurt into a plastic sandwich bag, and snip off the corner to turn it into an instant piping bag. Then squeeze out little dots onto a parchment-covered baking sheet and freeze.

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Fruit Salad Ice Pops. Salad is way more fun on a stick. Wash and slice your fruit selection– peaches, blueberries, kiwis, strawberries and raspberries work well together – into quarter-inch slices, then drop into popsicle molds. Fill molds with apple juice and freeze.

Crunchy Apple Chips. Skip the greasy bagged chips you usually pack for the beach. Slice four apples into 1/6 inch rounds (use a mandolin if you have one). Arrange the slices in a single layer on parchment-covered baking sheets. Remove any remaining seeds. Sprinkle lightly with sugar and cinnamon and bake in a 200-degree oven for 90 minutes. Turn slices over and bake for another hour, then turn off the oven and allow them to sit for several hours or overnight. Do not open the oven during this time to allow for maximum crispiness.

Watermelon Slushes.  Cut a watermelon into chunks and blend in a food processor with the juice of a lime and the zest of half the lime. Transfer the mixture to a shallow container and freeze for two hours. After two hours, gently scrape the top layer with a spoon. Once you get to the unfrozen mixture pop it back in the freezer. Repeat after another two hours. Freeze until solid (around six hours). Scrape with a spoon and serve.

S’more Banana Boats. Cut a banana through the peel lengthwise about 1/2 inch deep, leaving 1/2 inch at both ends. Open wider to form a pocket. Fill the inside with marshmallows and chocolate chips. Wrap loosely with heavy duty aluminum foil. Grill over medium heat for 5-10 minutes or bake in a 400-degree oven for the same amount of time. Open the tin foil, crunch up a graham cracker over the top and dig in at your next backyard campout.

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Frozen Chocolate Peanut Butter Bites. Slice bananas into ¼-inch rounds and set aside. Melt peanut butter in the microwave for 30 seconds to make it more spreadable. Spread on banana slices and top with another slice to form little sandwiches. Freeze on a parchment-covered baking sheets for two hours, then dip each sandwich into melted chocolate. Return to freezer for at least another two hours.

Chocolate-filled Raspberries. Rinse raspberries and set aside. Fill a sandwich bag with melted chocolate, snip the corner and pipe chocolate into each raspberry. Flash freeze to set the chocolate and serve for a decadent but simple dessert.

Peanut Butter Cheerio Clusters. In a bowl, melt 1/4 cup maple syrup (or honey) and 1/4 cup peanut butter in the microwave for about 30 to 45 seconds, until smooth. Add 3/4 cup Honey Nut Cheerios to the bowl and toss to coat. Dollop spoonfuls of the mixture onto a parchment-lined baking sheet. Set aside to harden, about 10 minutes.

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