5 Delicious Snacks Recipes

Zingy Blueberry Sauce

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Servings: 10


  • ¼ cup fresh lemon juice
  • 1 lb sugar, granulated
  • 1 tbsp lemon zest, freshly grated
  • ½ tsp vanilla extract
  • 2 lbs fresh blueberries


1. Place the blueberries, sugar, and vanilla in the inner pot of your Instant Pot.

2. Secure the lid. Choose the “Manual” mode and cook for 2 minutes at high pressure. Once cooking is done, use a natural pressure release for about 15 minutes, carefully remove the lid.

3. Stir in the lemon zest and juice. Puree in a food processor then strain and push the mixture through a sieve before storing. Enjoy!


Calories: 230 kcal

Fat: 0.3 g

Carbohydrates: 59 g

Protein: 0.7 g

Sugar: 53.6 g

Chocolate Almond Custard

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Servings: 3


  • 3 chocolate cookies, chunks
  • A pinch salt
  • ¼ tsp cardamom, ground
  • 3 tbsp honey
  • ¼ tsp nutmeg, freshly grated
  • 2 tbsp butter
  • 3 tbsp whole milk
  • 1 cup almond flour
  • 3 eggs
  • 1 tsp pure vanilla extract


1. In a mixing bowl, beat the eggs with butter. Now, add the milk and continue mixing until well combined.

2. Add the remaining ingredients in the order listed above. Divide the batter among 3 ramekins.

3. Add 1 cup of water and a metal trivet to the Instant Pot.

4. Cover ramekins with foil and lower them onto the trivet.

5. Secure the lid and select Manual mode.

6. Cook at high pressure for 12 minutes. Once cooking is done, use a quick release, carefully remove the lid.

7. Transfer the ramekins to a wire rack and allow them to cool slightly before serving.

8. Enjoy!


Calories: 304 kcal

Fat: 18.9 g

Carbohydrates: 23.8 g

Protein: 10 g

Sugar: 21.1 g

Jasmine Rice Pudding With Cranberries

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Servings: 4


  • 1 cup apple juice
  • 1 heaping tbsp honey
  • ⅓ cup sugar, granulated
  • 1½ cup jasmine rice
  • 1 cup water
  • ¼ tsp cinnamon, ground
  • ¼ tsp cloves, ground
  • ⅓ tsp cardamom, ground
  • 1 tsp vanilla extract
  • 3 eggs, well-beaten
  • ½ cup cranberries


1. Thoroughly combine the apple juice, honey, sugar, jasmine rice, water, and spices in the inner pot of your Instant Pot.

2. Secure the lid. Choose the Manual mode and cook for 4 minutes at high pressure. Once cooking is complete, use a natural pressure release for 5 minutes; carefully remove the lid.

3. Press the Sauté button and fold in the eggs. Cook on Less mode until heated through.

4. Ladle into individual bowls and top with dried cranberries. Enjoy!


Calories: 402 kcal

Fat:3.6 g

Carbs:81.1 g

Protein: 8.9 g

Sugar: 22.3 g

Fiber: 2.2 g

Vanilla Ice Cream

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Servings: 8


  • 3 cups full-fat coconut milk
  • ⅓ cup maple syrup
  • 2 tsp vanilla extract
  • ¼ tsp salt


1. Whisk together the coconut milk, maple syrup, vanilla, and salt in a large bowl. Alternately, use a blender to combine. 2. If using an ice cream maker, freeze according to the manufacturers. Transfer the ice cream to a sealed container and store it in the freezer.

2. You can also freeze some of the mixture in ice cube trays to add to smoothies.


Calories: 296

Fat: 24 g

Protein: 2 g

Carbs: 18 g

Fiber: 0 g

Sugar: 14 g

Sodium: 129 mg

Apricot Biscotti

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Servings: 4–6


  • ¾ cup bran flour (whole wheat)
  • ¾ cup common flour (white)
  • ¼ cup brown sugar, very compact
  • 1 tsp baking powder
  • 2 eggs, lightly beaten
  • 2 tbsp 1 percent low-fat milk
  • 2 tbsp canola oil
  • 2 tbsp dark honey
  • ½ tsp almond extract
  • ⅔ cup chopped dried apricots
  • ¼ cup large, chopped almonds


1. Warm the oven to 350°F (175°C).

2. Place the flour, brown sugar, and baking powder in a large bowl.

3. Beat until mixed. Add eggs, milk, canola oil, honey, and almond extract.

4. Set with a wooden spoon until the dough begins to integrate. Add almonds and chopped apricots. With floured hands, mix the dough until the ingredients are well integrated.

5. Place the dough on a large sheet of plastic wrap and form a crushed roll 12 inches (30 cm) long, 3 inches (7.5 cm) wide, and about 1 inch (2.5 cm) by hand.

6. High Lift the plastic wrap and invert the dough into a non-stick baking sheet. Bake for 30 minutes, until lightly browned.

7. Transfer it to another baking sheet and let it cool for 10 minutes. Leave the oven at 350°F (175°C).

8. Place the cold dough on a cutting board and cut transversely into 24 ½ inches (1 cm) wide portions with a serrated knife. Place the pieces with the cut down on the baking sheet.

9. Bake again for 15–20 minutes, until crispy. Go to a rack and let cool completely.

10. Store in an airtight container.


Calories: 75

Total Fat: 2 g

Cholesterol: 15 mg

Sodium: 17 mg

Total carbohydrate: 12 g

Dietary fiber: 1 g

Total sugars: 6 g

Added sugars: 2 g

Protein: 2 g

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