Sweet Snacks That Are Good for You

Maple-roasted pear: Cut a pear in half lengthwise; scoop out the core from each half. Microwave 1 teaspoon butter and 1 teaspoon maple syrup and combine. Brush pear halves with the mixture. Bake at 400° F, cut side down, 25 minutes or until soft. Top each half with 1 teaspoon chopped walnuts.

’Cannoli’-stuffed strawberries: Core 4 or 5 large strawberries. Mix ¼ cup whole-milk ricotta, ⅛ teaspoon vanilla or almond extract, 2 teaspoons confectioner’s sugar, and 1 tablespoon mini or regular chocolate chips. Fill the berries with the mixture.

Chocolate nut clusters: Mix ½ cup 2 percent plain Greek yogurt, 3 tablespoons chopped dates, 2 tablespoons chopped peanuts, and 1 tablespoon peanut butter. Spoon small dollops onto a cookie sheet and freeze until firm. Melt ½ cup dark chocolate chips with 1 teaspoon coconut oil in the microwave in 30-second increments, stirring until smooth. Dip the clusters in the melted chocolate. Freeze again until the chocolate hardens.

Chocolate pumpkin truffle bars: Combine 2 cups semi-sweet chocolate chips with 1 tablespoon coconut oil. Microwave in 30-second increments until chocolate is melted. Stir in 1 cup canned pumpkin and mix until smooth. Spread evenly in an 8×8-inch baking dish. Refrigerate until firm, then cut into squares.

Chocolate-dipped fruit: Line a baking sheet with parchment or wax paper. Prepare fruit, such as strawberries (shown at top), pineapple, orange slices, banana slices, kiwi slices, dried figs, or dried apricots. Melt ½ cup dark chocolate chips with 1 teaspoon coconut oil in the microwave in 30-second increments, stirring until smooth. Dip fruit into melted chocolate and place each piece on the lined baking sheet. Refrigerate until chocolate hardens.