4 Delicious Snacks Recipes

Raspberry Feast Meringue With Cream Diplomat

Preparation Time: 10 minutes

Cooking Time: 60 minutes

Servings: 4


  • 2 egg whites
  • ½ cup caster sugar
  • ¼ tsp vanilla extract
  • ¼ cup crumbled barley sugar
  • 1 cup frozen raspberries
  • ¼ cup water
  • 2 tbsp Raspberry Jell-O Powder with No Added Sugar
  • 1½ cup Cool Whip
  • 1 bowl fresh raspberries


1. Preheat the oven to 350°F (175°C) to make the meringue, and line a baking sheet with parchment paper.

2. Whisk egg whites in a blender or bowl until the foam is obtained. Gently add the sugar while whisking until you get firm, shiny picks. Stir in vanilla extract and crumbled barley sugar.

3. Shape the meringues on the coated cookie sheet and place them in the preheated oven. Turn off the oven and wait for two hours. Do not open the oven. Once the meringues are dry, break them into small bites.

4. To make the mousse, put frozen raspberries and water in a small saucepan. Heat until raspberries melt and are tender. Put these raspberries in a blender. Add the Jell-O powder and mix. Once the raspberries have completely cooled, incorporate the Cool Whip.

5. To shape the raspberry, place in balloon glasses for individual portions or in a large cake pan first a layer of raspberry mousse, then a layer of meringue, then fresh raspberries. Repeat the layers. Refrigerate for a few hours before you serve.


Calories: 99 kcal

Fat: 4 g

Protein: 1 g

Sodium: 1,348 mg

Fiber: 4 g

Carbohydrates: 16 g

Sugar: 7 g

Cheesecake Mousse With Raspberries

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Servings: 4–6


  • 1 cup light lemonade filling
  • 1 can (8 oz) cream cheese at room temperature
  • ¾ cup Splenda no-calorie sweetener pellets
  • 1 tbsp lemon zest
  • 1 tbsp vanilla extract
  • 1 cup fresh or frozen raspberries


1. Beat the cream cheese until it is sparkling; add ½ cup Splenda Granules and mix until melted. Stir in lemon zest and vanilla.

2. Reserve some raspberries for decoration. Set the rest of the raspberries with a fork and mix them with ¼ cup Splenda pellets until they are melted.

3. Lightly add the lump and cheese filling, and then gently but quickly add crushed raspberries.

4. Share this mousse in 6 ramekins with a spoon and keep in the refrigerator until tasting. Garnish mousses with reserved raspberries and with fresh mint.


Calories: 734

Carbohydrates: 37 g

Cholesterol: 115 mg

Total Fat: 54 g

Protein: 25 g

Almond Meringue Cookies

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Servings: 2


  • 2 egg whites
  • 1 tbsp tartar cream
  • ½ tsp
  • ½ tsp almond extract vanilla extract
  • ½ cup white sugar


1. Preheat the oven to 300°F.

2. Set the egg whites with the cream of tartar until the volume has doubled. Add other ingredients and whip until peaks form.

3. Using 2 tsp, drop a spoonful of meringue onto parchment paper with the back of the other spoon.

4. Bake at 300°F for about 25 minutes or until the meringues are crisp. Place in an airtight container.


Calories: 198

Fat: 7.7 g

Fiber: 3.5 g

Carbs: 27.9 g

Protein: 4.7 g

Chai Spice Baked Apples

Preparation Time: 15 minutes

Cooking Time: 2 to 3 hours

Servings: Makes 5 apples


  • 5 apples
  • ½ cup water
  • ½ cup crushed pecans (optional)
  • ¼ cup melted coconut oil
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cardamom
  • ¼ tsp ground cloves


1. Core each apple, and peel off a thin strip from the top of each.

2. Add the water to the slow cooker.

3. Gently place each apple upright along the bottom.

4. In a small bowl, stir together the pecans (if using), coconut oil, cinnamon, ginger, cardamom, and cloves. Drizzle the mixture over the tops of the apples.

5. Cover the cooker and set it to high.

6. Cook for 2–3 hours, until the apples soften, and serve.


Calories: 217

Fat: 12 g

Protein: 0 g

Carbs: 30 g

Fiber: 6 g

Sugar: 20 g

Sodium: 0 mg

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