It’s generally understood that candy isn’t the healthiest choice, but have you ever actually checked a nutrition label to see how much sugar really lives in the candies we’re chomping on? The average serving of candy corn has about 20g of sugar and one serving of fun-sized M&Ms has 26g of sugar. That’s about six teaspoons of pure granulated sugar! (The maximum amount a woman should consume is 25g per day, which equates to 100 calories, and one serving of candy hits that mark.) Imagine how these numbers may add up when we enjoy half our kiddos’ Halloween loot.

High sugar intake is directly related to an increased risk for chronic diseases including heart disease and diabetes. The American Heart Association recommends that children ages 2-18 have less than 25g of sugar per day. With these facts in mind, how do you still have a fun and tasty Halloween while keeping the sugar under control? We’ve got a few fun ideas, read on!

How about turning mini tangerines into jack-o-lanterns or turning cheese sticks into ghosts? Candy corn popsicles can be created by pouring yogurt, orange juice, and pineapple juice into popsicle molds. And for those of us with a creative flair, monster mouths can be made from apples, strawberries, peanut butter, nuts, and chocolate chips. Boo nana pops (recipe below) can be made from dipping bananas into plain or vanilla yogurt and adding chocolate chips for eyes. Lastly, apple cider is a fun and low-calorie treat the whole family can enjoy. Below, we’ve included a couple of our favorite healthier Halloween treats from Well Plated by Erin. Hopefully, these new Halloween treat ideas leave you feeling festive and on-track with your healthy eating goals! Click here to download a printable recipe card to hang on your fridge.

 

 

Boo-nana Pops

Ingredients:

  • 4 large bananas (not too ripe)
  • 1 cup nonfat vanilla Greek yogurt
  • 2 tbsp powdered sugar
  • mini semi-sweet chocolate chips (eyes)
  • 16 popsicle sticks

For the Banana Mummies:

  • ⅓ cup natural peanut butter (Creamy)

Directions:

For the Banana Popsicle Ghosts:

  1. Line a large baking sheet with parchment paper or a Silpat mat. Peel 2 bananas and slice each in half, cross-wise. Slice each half in half again the “long” way, so that you have 4 long, narrow pieces total. Carefully insert a popsicle stick into the bottom of each, then place on the baking sheet.

For the Banana Popsicle Mummies:

  1. Cut the pointy tips off of the 2 remaining bananas, then slice the bananas crosswise into 3 equal round “logs.” Insert a popsicle stick into one end of each, then place on the baking sheet. Freeze all banana pops for at least 30 minutes or overnight.
  2. In a small bowl, mix together the frozen yogurt and powdered sugar. Once the bananas are frozen, dip them into the yogurt mixture, then return them to the lined baking sheet. Place 2 mini chocolate chips on each of the ghosts for eyes. Do not place the eyes on the mummies yet. Return to the freezer for at least 1 hour to allow the yogurt to set.
  3. For the mummies, place the peanut butter in a small, microwave-safe bowl, then heat until smooth and creamy, about 30-45 seconds, stirring as needed. With a small spoon, drizzle on top of the banana mummies to make “bandages.” Place mini chocolate chips for eyes. Return to the freezer until the peanut butter is firm, about 30 additional minutes. When ready to serve, let the banana popsicles soften at room temperature for a few minutes. Enjoy immediately, or place in a ziploc bag and freeze for up to 2 months.

Click here to download a printable recipe card to hang on your fridge.

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