TO SNACK OR NOT TO SNACK?5 recipes for nutritious snacking

Go with the whole grain

Drinks can count

Pick a protein

Indulge once in a while

Fill up on

fibre

Supported by

Go with the whole grain – Arnott’s Vita-Weat with Pear, Cream Cheese and Quince Paste

2 Tbsp light cream cheese 4 slices fresh pear

PER SERVE: 1026 kJ (245 calories), Protein 6g,Total Fat 12g, Saturated Fat 7g, Carbohydrate

26g, Total Sugars 9g, Fibre 4g, Sodium 251mg.

Serves: 1

Prep time:

2 mins

Cook time: NIL

Spread each Vita-Weat with cream cheese. Top with pear andquince paste. 1.

2 tsp quince paste 4 Vita-Weat Original Crispbread

Pick a protein – Arnott’s Cruskits with Broad Beans, Tuna & Feta 

1 cup frozen broad beans Freshly cracked black pepper 95g can tuna in oil, drained

Bring a small pot of water to the boil. Add broad beans and cookfor 4 minutes, then drain. Peel broad beans and roughly mash with a fork. Season withfreshly cracked black pepper. Place broad bean mix on each Cruskit, top with tuna and ricotta

1.

PER SERVE: 1524kJ (365 calories), Protein 35g,Total Fat 13g, Saturated Fat 3g, Carbohydrate

19g, Total Sugars 2g, Dietary Fibre 14g, Sodium459mg

2.

3.

Serves: 1

Prep time:

10 mins

Cook time: 4 mins

20g reduced-fat ricotta 2 Rye Cruskits

Fill up on fibre – Arnott’s Vita-Weat with Pumpkin & Tomato Chutney 

¾ cup pumpkin, diced (or ½ cup pumpkin, mashed) 1 Tbsp tomato chutney 2 tsp pumpkin seeds 4 Vita-Weat Sesame Crispbread

Pre heat oven to 180ºC. Line a baking tray with baking paper. Placediced pumpkin on tray and roast for 20 minutes or until soft andstarting to turn golden. Mash pumpkin and allow to cool. Spoon mashed pumpkin on top of each Vita-Weat. Top with tomatochutney and pumpkin seeds.

1.

PER SERVE: 777 kJ (186 calories), Protein 5g,Total Fat 5g, Saturated Fat 0.8g, Carbohydrate

26g, Total Sugars 10g, Fibre 5g, Sodium 169mg,Vitamin C 7mg.

2.3.

Serves: 1

Prep time:

10 mins

Cook time:

20 mins

Drinks can count  – V8 Fusion & Yoghurt Smoothie 

600 ml chilled V8 Breakfast Fusion, no added sugar 2 Tbsp rolled oats 2 Tbsp low fat Greek yoghurt

In a food processor or blender, combine V8 Fusion, rolled oatsand yogurt. Process until combined. Serve immediately.

1.

PER SERVE: 770 kJ (184 calories), Protein 4g,Total Fat 1g, Saturated Fat 0.6g, Carbohydrate

38g, Total Sugars 30g, Fibre 1g, Sodium 60mg.

2.

Serves: 2

Prep time:

2 mins

Cook time: NIL

Makes: 20

Prep time:

30 mins

Cook time: NIL

Indulge once in a while – Arnott’s Apricot, Macadamia & Coconut Shredded Wheatmeal Balls  

½ cup desiccated coconut, plus 1/3 cup forrolling 2 Tbsp honey 1 Tbsp water

Place apricots in a food processor. Process until finely chopped.Add macadamias and Arnott's Shredded Wheatmeal biscuits untilfinely crushed, then remaining ingredients until mixture sticks together.(Add a little extra water if needed). Roll level tablespoons of mixture into balls and toss in coconut. Chilluntil ready to serve.

1.

PER SERVE: 418 kJ (100 calories), Protein 1g,Total Fat 5.5g, Saturated Fat 2g, Carbohydrate11g, Total Sugars 7g, Fibre 2g, Sodium 114mg.

2.

Will keep for up to 2 weeks in an airtight container in the fridge.

1 cup dried apricots, chopped ½ cup macadamias ½ pkt (125g) Arnott’s ShreddedWheatmeal biscuits