The words “Halloween” and “healthy” don’t usually go together. After all, what would Halloween be without treats? But there is such a thing as sugar overload, much as we, or our kids, would like to pretend that endless quantities of candy are okay for us.
Denise LeClaire, Lunds & Byerlys “FoodE Expert” comes to the rescue with tips for treats that taste great, look festive, and thanks to fruit, nut butters and cheese, offer nutritional value and a less-than-obscene amount of added sugar.
Le Claire says, “Halloween is one of my favorite days to celebrate! Every year my family and I get dressed up in our costumes. We carve our pumpkins, put together a spread of food and beverages, and get the chairs and fire pit out on the front lawn. Then we’re ready to greet the trick or treaters. It’s such a great time to reconnect with the neighbors who stop by for a treat.”
Try some, or all, of LeClaire’s ideas this Halloween.
Creepy Cheesy Crawlers
- Mini Babybel Original semi-soft cheese for spiders body
- Pretzel twists for spider legs
- Raisins for eyes
- Thinly-sliced red bell pepper for mouth
Unwrap mini-cheeses. Break a few pretzel twists, sticking four of the longer sides into each side of the cheese to make legs. Place two raisins in the center of the cheese for the eyes. Give the spider a smile with a sliver of red bell pepper. (If the raisins and bell pepper don’t stick to the cheese, use a dab of peanut butter to help them stay in place.)
Recipe adapted from babybel.com.
Halloween Fruit Skewers
- 12 wooden skewers
- 6 kiwi, peeled
- 12 marshmallows
- 12 cantaloupe melon balls
- ¼ cup chocolate frosting in a pastry bag (can buy ready-made)
- 24 candy eyes (available in the cake-decorating section of craft stores.)
- Cut each kiwi into 2 cubes.
- Thread kiwi, marshmallow, and melon onto skewers.
- Place the skewers on a paper towel lined pan and pat the fruit dry
- Pipe silly faces and attach the candy eyes to the kiwi using frosting to help them stick.
- Chill in the fridge until serving
Serving idea: Stick skewers in a pumpkin for a festive display.
White Chocolate-Dipped Strawberry Ghosts
- 16 oz. strawberries, washed and patted dry
- 10 oz. white chocolate chips
- Candy eyes (available in baking aisle of some supermarkets, craft stores, or online.)
- Fine-tipped tube of black icing
- Line a baking sheet with parchment paper.
- Rinse the strawberries and dry them well with a soft cloth or paper towel.
- Melt chocolate by placing in a double boiler over simmering water. Be careful to keep water from getting into the pan or chocolate may seize. (Alternatively, place chocolate in a glass bowl, microwave for 20 seconds and stir with a fork. Repeat microwaving and stirring until chocolate is not-quite melted. Adjust microwave time to 5 seconds and stir. Repeat if necessary until completely melted.)
- Hold berries by stem or leaves and dip into melted chocolate. Swirl until coated. Leave about ¼ inch of red showing below leaves. Gently shake off excess chocolate. Place strawberry on prepared baking sheet to set. Repeat with remaining berries.
- Once chocolate is set, pipe a small amount of frosting to the back of the candy eyes and attach to berries. Finally, use frosting to add a smile, a spooky mouth, fangs or other fun ideas you have.
Recipe adapted from driscolls.com.