If there is one takeaway from handling the swarm of dinner parties this time of year we've learned, it's that nuts are your friends for keeping the weight off. That's why Bethenny Frankel, busy mom, entrepreneur and now talk show host is teaming up with the Almond Board of California to share her favorite snack recipes during one of the busiest times of the year. So what's Frankel's top snacking tip? "Pay attention to when you're hungry and what you're hungry for (sweets, salty, crunchy, etc.) and figure out some go-to healthy choices to fit those cravings." Check out the recipes below and remember, "Smart snacking doesn't just mean it's healthy, it means it is easy!"
Frozen Dark Chocolate Almond Banana Pops
- 4 medium sized bananas, cut in half widthwise
- 1/2 cup dark chocolate, melted
- 8 Popsicle sticks
- 1/3 cup almonds, chopped
In a small heavy saucepan, melt chocolate chips. Peel bananas and insert Popsicle sticks into one end. Spoon chocolate mixture over bananas to coat. Sprinkle with almonds. Place on a waxed paper-lined baking sheet. Freeze for at least 30 minutes. Serve frozen.
Nutrition info per serving: 168 calories, 8.5g total fat, 0.9mg cholesterol, 2.1mg sodium, 22.2g carbs, 3.4g dietary fiber, 2.8g protein
Read on for another one of Bethenny's almond recipes!
Bethenny's Almond Peppermint Bark
Makes 16 servings
- 1 16-ounce bag dark chocolate chips
- 1/2 cup almonds, chopped
- 2/3 cup crushed candy canes, or peppermint candies
- 1 teaspoon mint extract
In a double boiler, or bowl set over boiling water, melt dark chocolate chips. Remove from heat and stir in crushed candy, almonds and mint extract. Line a small sheet pan with wax paper. Pour in chocolate mixture and spread evenly. Refrigerate until firm. Break into pieces and store in refrigerator.
Nutrition info per serving: 198.6 calories, 10.7g total fat, 0mg cholesterol, 6.7mg sodium, 28.3g carbs, 2.2g dietary fiber, 2.1g protein
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