Halloween Treats and Desserts the Healthy Way

Linda Adair
What is Halloween without the delicious treats and desserts? The holiday seasons are the best time for baking goodies with the family. Children love to take on the part of chef's helper in the kitchen. Take out the apron's and let the kids help in the kitchen, it's a perfect way to include them, spend time with them, and get some needed help after a long day. A lot of parents are stretched for time and ideas when it comes to something simple, tasty, and relatively healthy for Halloween treats and desserts.

Use Jell-O, an all-time kid's favorite, to make Spooky JELL-O Jigglers. All you need are boxes of JELL-O gelatin mix and Halloween inspired cookie cutters. They are quick, cute, fun to hold, delicious, and healthy.

Pumpkin shaped Pumpkin Peanut Butter Cookies make for a winning treat for all. Substituting wheat flour or oat flour adds both texture and fiber to these delicious snacks while the peanut butter is an outstanding source of proteins.

Pumpkin Pie for Beginners is the easiest way to get a great dish of dessert in less time. Using canned pumpkin gives 6.5 grams of effective carbohydrates and 3.5 grams of fiber. This recipe is the easiest and quickest recipe, you don't have to be a chef to make delicious pies.

Saving the best for last, don't throw away those pumpkin seeds when the pumpkin is carved. Instead, throw them in some water, drain, dry and roast the seeds. Not only are they tasty with salt and pepper but most people do not realize these seeds are among the healthiest of seeds. Add cinnamon or nutmeg for that holiday flavor kick of spice.

Rather than reaching for the big bag of candy this year, have some nutritious snacks ready made for the kids and they will benefit far longer and you will feel less guilty with these snacks. Halloween doesn't have to be a mandatory trip to the dentist from the gobs of candy the kids will get. Exchange a piece of candy with any of these snacks and both kid and parent will get what they want and need.

Published by Linda Adair

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