The beauty of having a personalized SmartPoints Budget is that there are infinite ways to spend them: That means endless snack options for you!
Whether you’re looking for a sweet treat or an innovative way to eat an old standby, these low-SmartPoints snacks will fill you up—and excite your tastebuds—between meals.
If you love to dunk, try:
1. Jicama with pico de gallo
Channel chips-and-salsa vibes without using any SmartPoints by swapping tortilla chips for jicama rounds sprinkled with sea salt and lime juice. While the Mexican turnip delivers a satisfying crunch on its own, store-bought or homemade pico de gallo adds flavor.
2. Red peppers with ranch dip
What’s snacktime without a creamy dip? The key to creating one that won't break your SmartPoints Budget is starting with a base of plain nonfat Greek yogurt. Stir up to 1 ¾ teaspoons of ranch seasoning into about a half cup of Greek yogurt for a creamy accoutrement to sliced red peppers.
3. Cucumbers with Greek artichoke dip
Mix together one 15-oz can of chopped artichoke hearts without oil, 1 ⅓ cups of plain fat-free Greek yogurt, 2 tablespoons of chopped dill, 1 teaspoon of minced garlic, 1 teaspoon of lemon zest, 1 teaspoon of kosher salt, and ⅛ teaspoons of black pepper. The recipe makes about 8 servings you can save for later; serve with cucumber rounds at your leisure.
If fruit tickles your fancy, try:
4. Grilled pineapple
This twist on everyone’s favorite tropical fruit combines all the smokey goodness of a barbecue with the sweetness of pineapple: Core and slice the fruit into ½-inch-thick rounds; the WW Pineapple Corer and Slicer can help here. On a non-stick grill pan (or outdoor grill, if available), cook for three minutes per side.
5. Spicy watermelon
Dust chili powder over both sides of a watermelon slice and add a sprinkle of lime juice for a hot take on the classic summer fruit.
6. Baked apples
A sprinkle of nutmeg and cinnamon can give apples a pie-like flavor; chop into bite-sized pieces, toss with seasoning, and bake at 400°F for 25 minutes for an autumnal treat.
If you feel like a treat, try:
7. Three-ingredient banana pancakes
How about a breakfast treat? Mash a banana and an egg together until the mixture takes on a batter-like consistency. Pour about ¼ cup of batter onto a nonstick pan, and cook for 3-4 minutes on each side. Finish with a sprinkle of cinnamon or the baked apples above.
8. Nutty banana bombs
Got extra-ripe bananas? Peel and drop bite-sized chunks into a freezer-safe bag with a sprinkle of up to 2 teaspoons of peanut butter powder. Gently shake to coat, then freeze until solid for a nutty, ice-cream-like treat.
9. Yogurt-covered blueberries
For a tart frozen snack similar to plain frozen yogurt, dip blueberries in nonfat, plain Greek yogurt (a fork or toothpick can be helpful) and place them on a small parchment paper-lined cookie sheet. Pop the entire tray into your freeze for about an hour before enjoying.
If you feel like eating a second breakfast, try:
10. Egg cups
Instead of pouring typical batter into your muffin pan, crack one egg into each hole. Evenly distribute spinach, chopped onions, diced tomatoes, salt, and pepper into each cup, and bake for 25 to 35 minutes at 375 degrees. You can store extras in your fridge for up to a week for easy snacking.
11. Lox roll-ups
Start with a piece of roasted seaweed. Add a slice of smoked salmon, a pinch of sesame seeds, and three tablespoons of soy sauce. Then eat it like a hand roll.
12. An everything-bagel-seasoned hard-boiled egg
If you haven’t jumped on the everything bagel seasoning bandwagon, now’s the time: the spice mix features a satisfying combination of poppy seeds, toasted sesame seeds, dried garlic, dried onion, and salt that jazzes up hard-boiled eggs, no bagel-run required. Just sprinkle it over egg halves or pour some seasoning into a bowl and roll the whole egg to coat.
If you feel like eating a second lunch, try:
13. Red lentil soup
Super hungry? This hearty recipe will fill you up: Start with 3 tablespoons of uncooked red onion, 1 clove of garlic, ½ teaspoons of cumin seeds, ½ teaspoon of ground coriander in a nonstick pan. Cook in a small pot over medium heat for about one minute, then mix in 1 cup of water, ½ cup of diced tomatoes, ¼ cup of dry lentils, ¼ teaspoon of table salt. Bring the mixture to a boil, then cover and simmer for about 10 to 15 minutes. Top it with 3 teaspoons of cilantro and a spoonful of nonfat Greek yogurt.
14. Endive cups with chicken or tuna salad
15. Turkey and pickle kabobs
Agree to agree: Food feels more fun when it’s served on a stick. Slice a dill pickle into ½-inch-thick rounds, cube a fresh turkey breast (or fold deli meat into bite-sized pieces), then thread them onto a skewer, alternating ingredients.
If you feel like something crunchy, try:
16. Kale chips
This versatile superfood is here to save your snacktime: Wash and thoroughly dry a head of kale, remove the ribs of the leaf, cut into ½-inch pieces, sprinkle with salt, and bake on a parchment paper-covered cookie sheet for 20 minutes at 275 degrees F, shaking the tray halfway through.
17. Edamame spread with crudités
Blended edamame can make a great dip base: Combine cooked, shelled edamame beans, garlic, up to 3 tablespoons of lemon juice (more will contribute SmartPoints), cilantro, and a touch of jalepeño in a food processor. Then pulse until smooth, season to taste with salt and pepper, and spoon into pepper halves or onto carrot rounds.
18. Veggie “fries”
Grab a veggie like zucchini, butternut squash, or beets, and cut it into thin sticks. Bake on a parchment paper-covered cookie sheet for 20 minutes at 350 degrees F, flipping halfway through and adding a touch of salt. They’ll taste similar to fries without a high SmartPoints value.
If you feel like something fancy, try:
19. Minty fruit skewers
Elevate your standard fruit salad by serving it grilled on skewer. Slide cubed honeydew, mangoes, and strawberries and thread them onto a wooden skewer, then cook on a nonstick grill pan for 1 to 2 minutes per side at medium heat. Garnish with chopped mint to add some refreshing flavor.
20. Fiery gazpacho
The name might sound intimidating, but the recipe isn’t: It’s chilled vegetable soup. To make a large batch (about four servings) in a large bowl, combine a 14 ½ oz can of diced tomatoes, 1 cup of fat-free vegetable broth, ½ of a chopped bell pepper and ½ cup of diced cucumber. Finely chop and add ½ of a red onion and 2 ¼ oz of canned green chili peppers, then top it off with 1 ½ teaspoon of red wine vinegar with salt and pepper to taste. Chill before serving. (No really, that’s it!)
21. Berry-lemon tartlets
Almost too cute to eat, these mini tarts are a wonderful balance of tangy and sweet. Top them with raspberries or baby strawberries, if you prefer.