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  1. Our 8 Favorite Spring Sweets & Snacks

    Favorite Healthy sweets and snacks

    At Diet-to-Go, we’re all about portion-control. That’s because we believe you can enjoy the foods you love, as long as you do so in moderation.

    Yep, even in spring, when your mind is likely on how you’ll look for summer vacations, it’s okay to indulge on occasion.

    That’s why we rounded up our eight favorite spring-themed sweets and snacks — recipes that are bright, flavorful and sure to remind you of the season, without putting stress on your calorie budget.



    Strawberry Cool Whip Cookies

    Favorite Spring Sweets and Snacks - Cool Whip CookiesWhat better way to bring in spring colors than with bright pink cookies? These little morsels taste as light and sweet as a crisp rain. You’ll probably want to eat more than one, which is totally okay, because the serving size counts as three.

    Prep time: 5 minutes
    Cook time: 9-11 minutes
    Yield: 12 servings
    Serving size: 3 cookies
    Calories: 187


    1 strawberry flavored cake mix, dry mix only
    8 oz container Cool Whip Lite
    3 egg whites
    1 cup powdered sugar*
    *Only 3 Tbsp powdered sugar are calculated into the nutrition.


    Preheat oven to 350 degrees. Lightly coat a baking sheet with nonstick cooking spray.

    Beat together Cool Whip Lite and egg whites.

    Add cake mix and stir together. Dough will be thick and really sticky. Refrigerate dough for 20-30 minutes.

    Place powdered sugar in deep mixing bowl.

    Remove chilled dough from the refrigerator and using a tablespoon, spoon and drop dough into powdered sugar.

    Place covered dough balls directly onto cookie sheet and press gently with thumb to flatten into a cookie shape. Make sure to leave 1/2-1 inch between each cookie on baking sheet, as dough will spread while baking in oven.

    Bake cookies for 9-11 minutes. Make sure to watch cookies closely in oven and remove before cookies turn brown.

    Recipe Courtesy of Womanista


    Raspberry Chocolate Chip Protein Brownies

    Favorite Spring Snacks and Sweets - Raspberry BrowniesA 100-calorie brownie is, on its own, pretty darn fantastic. But add in some raspberries, and it’s like a whole new world opened up. Plus, these are made using protein powder, which translates to added energy and strength. Can it get any better?

    Prep time: 10 mins
    Cook time: 20 mins
    Yields: 12 brownies.
    Serving size: 1 brownie.
    Calories: 100


    1/4 cup gluten free rolled oats
    1/2 cup unsweetened cocoa powder
    1/2 cup Whey Chocolate Protein Powder (see notes for additional info)
    1/2 cup unsweetened applesauce
    1 egg
    1 tablespoon honey
    1 teaspoon vanilla extract
    2/3 cup Blue Diamond Almond Breeze Unsweetened Vanilla or Chocolate Almond Milk
    2 tablespoons coconut oil
    1/4 cup chocolate chips, plus 2 tablespoons for topping
    1/2 cup raspberries, broken up into large pieces


    Preheat oven to 350 degrees F.

    Spray 8x8 inch baking pan with nonstick cooking spray.

    Place oats in blender and blend for a minute or until they resemble the consistency of flour (yes, you just made oat flour!).

    Transfer oat flour to medium bowl then whisk in protein powder and cocoa powder; set aside.

    Whisk together applesauce, egg, honey, vanilla and almond milk until smooth and well combined. Add to dry ingredients and mix together until just combined.

    Heat coconut oil and 1/4 cup of the chocolate chips in a small saucepan over very low heat; stir continuously until all chocolate chips and coconut oil have melted together. (You can also heat them in a microwave safe bowl for 30-45 seconds.) Gently stir into brownie batter.

    Pour mixture into prepared pan. Sprinkle remaining 2 tablespoons of chocolate chips and raspberries on top; sometimes I like to swirl them in the batter with a knife.

    Bake for 18-22 minutes or until just cooked through and the top has set.

    Transfer pan to wire rack to cool completely.

    Once cool, cut into 12 bars -- please note that bars should be kept covered in the refrigerator and enjoyed cold!

    Recipe Courtesy of Ambitious Kitchen

    Healthy Cheesecake

    Favorite Spring Snacks and Sweets - CheesecakeFar be it from us not to sneak in a cheesecake recipe — cheesecake is about as “spring” as it gets. But whereas most pieces of these delicious treats top 300 calories or more, this particular version uses ingredients that take out the excess sugars and fat while keeping the taste. Enjoy!

    Prep time: 15 minutes
    Cook time: 30 minutes
    Yields: 12 servings.
    Serving size: 1 slice
    Calories: 160


    2.3 pounds low fat ricotta
    2 tbsp of orange or lemon zest
    4 eggs
    ½ cup natural sweetener
    ½ cup plain flour
    Fruits (for topping), if desired. (Examples: Strawberries, blueberries, etc.)


    Grease and flour a dish for baking. Line the base of the dish as well.

    Place the zest, sweetener, ricotta and eggs into a blender and mix until smooth.

    Add the flour and pulse until mixed.

    Tip the mixture into your oven baking dish and smooth the top
    Cook in a 180 degree celcius oven for approximately 30 minutes
    When fully cooled serve wedges with fruits.

    For an extra sweet topping mix some low fat cream cheese, a splash of apple juice and a shake of vanilla extract into a small bowl and spread on top.

    Recipe Courtesy of Lose Baby Weight

    Banana Split Pops

    Favorite Spring Snacks and Sweets - Banana Split PopsYou don’t need that high-calorie banana split from the local ice cream shop. Why? Because you can make something just as fun with way fewer calories right at home — and still get that banana-chocolate taste that hits the spot. And yes, these are exactly as delicious as the photos make them look.

    Prep time: 15 minutes
    Cook time: 2:15 (freezer time)
    Yields: 8 pops.
    Serving size: 1 pop.
    Calories: About 150


    4 bananas
    8 popsicle sticks
    1 cup melted chocolate
    1 tbsp. coconut oil
    1/2 cup rainbow nonpareil sprinkles
    Whipped cream, for serving
    8 maraschino cherries


    Line a large baking sheet with parchment paper and set aside.
    Cut the ends off of each banana to level the sides, then cut in half.

    Insert a popsicle stick into each banana piece and place on prepared baking sheet. Freeze for 2 hours.

    In a medium bowl, whisk together melted chocolate and coconut oil until smooth.

    Pour sprinkles into a small bowl. Dip the top of each frozen banana in chocolate, then roll the melted chocolate tip around in sprinkles.

    Return to baking sheet and freeze until the chocolate is firm, about 15 minutes.

    Top each pop with whipped cream and garnish with a maraschino cherry.

    Recipe Courtesy of Delish




    Berries and Basil Cream Cheese Toast

    Favorite Spring Snacks and Sweets - Basil and Berry Cream Cheese ToastThe days of bread and butter are past — there are plenty of ways to make toast much more interesting, more satisfying and, frankly, more fun. Just try on this berries-and-basil cream cheese toast for size, and you’ll see exactly what we mean.

    Calories: 176


    1 tbsp Low-fat cream cheese.
    Raspberries and blackberries (or other berries, per preference).
    Whole wheat slice of bread.


    Pop the slice of bread into the toast. Toast to preference.
    Spread the cream cheese onto the toast.

    Top with preferred number of berries and a few small basil leaves.

    Recipe Courtesy of Buzzfeed

    Frozen Yogurt Cupcakes

    Favorite Spring Snacks and Sweets - Frozen Yogurt CupcakesThese little babies have just 30 calories per serving. That means you could conceivably eat one, two, even five, before you hit that 200-calorie snack limit. Add in the wow factor you get each time you pop one into your mouth, and you’re in seventh heaven.

    Prep time: 15 minutes
    Cook time: 1:15 hour (freezer time)
    Yields: 12
    Serving size: 1 cupcake
    Calories: 30


    9 ounces vanilla Greek yogurt
    8 strawberries
    Half a ripe banana
    1 tsp mini chocolate chips


    Place 12 mini silicone baking cups on the top of an ice cream tray or small wooden cutting board.

    Fill each of the cups halfway with yogurt, using one six-ounce container.

    Puree the strawberries and banana. Add a small spoonful to each cup, so no white is showing.

    Add a dollop of yogurt to each cup using the last three ounces of yogurt. Sprinkle a few mini chocolate chips on top of each cup.

    Gently place the tray in the freezer for at least an hour.

    Remove from the freezer and allow to thaw for 10 minutes before eating.

    Recipe Courtesy of PopSugar Fitness

    Hazelnut and Turkey-Sausage Stuffed Mushrooms

    Favorite Spring Snacks and Sweets - Hazelnut Turkey Sausage MushroomsStuffed mushrooms are a healthy, filling, extremely tasty addition to your diet. Add in some hazelnuts for a bit of crunch, and you’ll find it damn near impossible not to make them a regular fixture. But the good news? Each one is just 36 calories, so you can have five or six and still be in the green.

    Prep time: 20 minutes
    Cook time: 1:05 hour
    Yields: 24 pieces
    Serving size: 1 mushroom
    Calories: 36


    1 tablespoon olive oil
    6 ounces raw turkey sausage (about 2 links), removed from casing
    24 medium white button mushrooms (about 1 pound)
    1/4 cup finely chopped blanched hazelnuts
    2 garlic cloves, minced
    1 shallot, minced
    1 teaspoon chopped fresh rosemary, plus more for garnish
    Coarse salt and ground pepper
    1 large egg, lightly beaten
    2 tablespoons whole-wheat or plain dried breadcrumbs


    Preheat oven to 375 degrees. In a large skillet, heat oil over medium. Add sausage and cook, breaking up with a wooden spoon, until no longer pink, 3 to 5 minutes. Remove stems from mushrooms, trim ends, and finely chop.

    Add chopped stems, hazelnuts, garlic, shallot, and rosemary to sausage; season with salt and pepper. Cook until vegetables are tender, 4 to 6 minutes; transfer to a bowl and set aside to cool.

    To cooled sausage mixture, add egg and breadcrumbs; stir to combine.

    Place mushroom caps on a large rimmed baking sheet and season cavities with salt and pepper. Stuff caps with sausage mixture, packing tightly.

    Bake mushrooms until tops are browned and caps are tender, 25 to 30 minutes. Sprinkle with additional rosemary before serving.

    Recipe Courtesy of Martha Stewart

    Protein Bars

    Favorite Spring Snacks and Sweets - Protein BarsSkip the store-bought stuff and spend some time making your own. They’ll taste better and give you that extra level of satisfaction. This recipe is not only packed with protein to keep you going until your next meal, but the bars taste darn near close to a candy bar (even though they’re not). It’s the kind of snack both your stomach and taste buds will thank you for.

    Prep time: 25 minutes
    Cook time: 35 minutes
    Yields: 24 squares
    Serving size: 1 square
    Calories: 167


    4 ounces soy protein powder, approximately 1 cup
    2 1/4 ounces oat bran, approximately 1/2 cup
    2 3/4 ounces whole-wheat flour, approximately 1/2 cup
    3/4-ounce wheat germ, approximately 1/4 cup
    1/2 teaspoon kosher salt
    3 ounces raisins, approximately 1/2 cup
    2 1/2 ounces dried cherries, approximately 1/2 cup
    3 ounces dried blueberries, approximately 1/2 cup
    2 1/2 ounces dried apricots, approximately 1/2 cup
    1 (12.3-ounce) package soft silken tofu
    1/2 cup unfiltered apple juice
    4 ounces dark brown sugar, approximately 1/2 cup packed
    2 large whole eggs, beaten
    2/3 cup natural peanut butter
    Canola oil, for pan


    Line the bottom of a 13 by 9-inch glass baking dish with parchment paper and lightly coat with canola oil. Set aside.

    Preheat the oven to 350 degrees F.

    In a large mixing bowl, combine the protein powder, oat bran, wheat flour, wheat germ, and salt. Set aside.

    Coarsely chop the raisins, dried cherries, blueberries and apricots and place in a small bowl and set aside.

    In a third mixing bowl, whisk the tofu until smooth.

    Add the apple juice, brown sugar, eggs, and peanut butter, 1 at a time, and whisk to combine after each addition. Add this to the protein powder mixture and stir well to combine.

    Fold in the dried fruit.

    Spread evenly in the prepared baking dish and bake in the oven for 35 minutes or until the internal temperature reaches 205 degrees F.

    Remove from the oven and cool completely before cutting into squares. Cut into squares and store in an airtight container for up to a week.

    Recipe Courtesy of The Food Network

    What recipe reminds you most of spring? Share in the comments below!


    Author: Caitlin H
    Diet-to-Go Community Manager

    Caitlin is the Diet-to-Go community manager and an avid runner. She is passionate about engaging with others online and maintaining a healthy, active lifestyle. She believes moderation is key, and people will have the most weight loss success if they engage in common-sense healthy eating and fitness.


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