Lite Snickers Caramel Apple Salad

Is there anything better than a sweet dessert? How about a traditional Midwest favorite, on the lighter side with the same great taste?

Jump to Recipe

For this recipe you can swap out the green apples for red apples, and lite cool whip for whatever variety Cool Whip you would like.

Since I started working with a trainer, I have learned the importance of tracking macros and learning to make foods that I already love with healthier options so I don’t keep bouncing back and forth between healthy food and the junkier, comfort food that is so typical of the Midwest.

This past labor day, I made a single batch of this lite snickers caramel apple salad and it was devoured by all. Its a fan favorite, and could be duplicated in multiple batches for potlucks or big family get-togethers.

Instead of using a whisk, I used my hand held emulsion blender to set the pudding mix quickly before mixing in the Cool Whip.

For a sweeter treat or to make the regular version, add more snickers, but I promise that the Lite tastes nearly as good, if not better, than the original.

To start, I’d like to state that I totally used the lazy mom method and brought pre-sliced and cored green apples. Now for the recipe.

As I mentioned, I used my emulsion blender to set the pudding rapidly, mixed in the Cool Whip Lite and set aside the mixture. To help keep it lighter, I grabbed snack size snickers and cut them up into eight bite-sized pieces and added the snickers to the mix. After the snickers were added, I took my pre-sliced apples and cut them down into smaller pieces and also added to pudding mixture. Chop as many peanuts to add texture and crunch. Lastly, I added a quarter cup of sugar-free caramel syrup and refrigerated overnight.

Be sure not to make the dessert too far ahead of time as the apples may get soggy.

Another version of healthy caramel apple salad involved swapping out the snickers for a homemade bar, but lets be honest I didn’t have time to make that from scratch.

Lite Snickers Caramel Apple Salad

Lexie Noelle Undem
Healthier Spin on a Midwest Potluck Favorite
Prep Time 20 mins
Cook Time 0 mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 212 kcal

Ingredients
  

  • 1 container Lite Cool Whip
  • 1 package Sugar Free Fat Free Vanilla Pudding
  • 32 oz Sliced Green Apples chopped
  • 3 cups milk fat free
  • 1/4 cup peanuts chopped
  • 8 bars Snack Size Snickers chopped into 8 pieces
  • 1/4 cup Sugar Free Caramel Syrup

Instructions
 

  • Make pudding according to package instructions
  • Fold Cool Whip and Pudding together
  • Chop apples into bite sized pieces, add to Cool Whip mixture
  • Chop snack sized Snickers into 8 pieces, add to Cool Whip mixture
  • Chop peanuts, add to Cool Whip mixture
  • Add sugar free caramel syrup
  • Refrigerate Lite Snickers Caramel Apple Salad
  • Serve topped with caramel drizzle and chopped peanuts, if desired.

Nutrition

Calories: 212kcal
Keyword Easy Desserts, Easy Side Dish, Midwest Salad, Potluck, Potluck Salad
Tried this recipe?Let us know how it was!

I’ve connected with some amazing bloggers to share some Summer Treat ideas! ☀️🍦🍭🍬 Drinks, desserts, treats and more! Head to each of their blogs to check out what they are sharing

Cheyenne
10 minute Caramel S’mores Rice Krispy Bites!

Kimmy
Dole Whip – Disney Treat at Home

Heather
East & Refreshing Cheesecake Fruit Salad for Hot Summer Days

Grace
Refreshing summer smoothie recipe

Mai
Fro-Yo Pops

Kimberly
Strawberry crumble pie

Breakfast Ideas

I am a breakfast queen.

Day or night, I will eat breakfast for literally any meal. Breakfast for dinner is one of my favorites 😍

Something my husband and I have always tried to do was have a nice sit down meal, usually a Sunday brunch, and slow down together.

Here are five quick and easy breakfast ideas to spend time with your family and eat good food

  • Build your own omelete bar
  • Pancakes or French toast, eggs, and bacon
  • Biscuits and gravy
  • Oatmeal with fruit and toppings
  • Build your own breakfast burrito bar

Some blogger friends and I are teaming up to share all things breakfast! Follow along in our blogs for ideas and recipes!

Allison

Laura

Kimmy

Lexie

Amy

Devin

Homemade Chicken Pad Thai

With our daughter, Carolynn Rose, I have been incredibly apprehensive to introduce peanuts and other major allergens due to Shane’s history of food allergies, but decided it was time to give it a try.

We use the Baby Led Weaning method, where you do not offer baby purees but instead allow them to eat what you are having, in safe and approved sizes. There are lots of great resources about Baby Led Weaning, and as always be sure to do your research and discuss with your child’s doctor before adding new items.

You can also use chicken breast instead of thighs, but dark meat is easier for Carolynn to eat with no teeth since it is softer.

Our meal of choice to introduce peanuts was homemade chicken pad thai. I usually make this meal every few months and it is a fast and delicious weeknight dinner. Because it is just Shane, Carolynn, and I, we always have leftovers from this meal.

Homemade Chicken Pad Thai

lexienoelle
This quick and easy recipe is a delicious addition to your regular meal rotation. With fresh ingredients and easy steps it is sure to be a crowd pleasurer.
If you are here for baby led weaning meals- I skipped the toppings on her meal, and picked out any onion slices that were not BLW approved.
If you want to make it a lower carb version, you can substitute spaghetti squash or black bean noodles for the stir-fry rice noodles.
I like to use a lime-infused olive oil or a garlic to bring out a little extra flavor in the dish.
**contains peanuts**
Prep Time 10 mins
Cook Time 25 mins
Course Main Course
Servings 6
Calories 733 kcal

Equipment

  • Medium Sized Pot
  • Large Skillet

Ingredients
  

Pad Thai

  • 1 box stir-fry noodles 14 oz Thai Kitchen
  • 1 bottle Bangkok Peanut Sauce Tsang 20 Tbsp
  • cup peanut Butter Creamy
  • 28 oz boneless Skinless Chicken Thighs Sliced into 1" strips
  • 6 large eggs scrambled
  • 2 medium bell peppers sliced into 1/4" strips
  • 1 medium yellow onion sliced into 1/4" strips
  • 1 sliced lime juice, zest for flavor

Toppings

  • 1 oz whole peanuts chopped, for topping
  • 2 stalks green onions chopped, for topping
  • 2 Tbsp sesame seeds for topping

Instructions
 

Prep Toppings

  • Roughly chop peanuts
  • Thinly slice green onions, discarding root end
  • Measure out 2 Tbsp sesame seeds
  • Zest and slice lime

Prep Pad Thai

  • Slice green peppers and onions into ¼" strips
  • Slice boneless, skinless chicken thighs into 1" strips
  • Prepare ⅓ cup peanut butter

Cook Noodles

  • Boil pot of water add noodles, reduce to simmer for 8-10
  • Noodles should soften but still have bite to them

Scramble Egg

  • Using butter or olive oil, crack eggs into pan
  • Eggs do not need to be beaten in a bowl prior to dumping in pan
  • Season eggs with salt and pepper
  • After eggs have cooked, use a spatula to push eggs around, cooking fully
  • Set egg mixture aside to be added later

Cook Pad Thai

  • Heat 2 tablespoons of olive oil
  • Add sliced chicken to pan, cooking until chicken reaches 165° internal temperature. This usually takes 4-5 minutes per side, or stirring frequently 8-10 minutes.
  • When chicken is cooked, add onion slices cooking for 2-3 minutes to partially soften. Leave liquid from chicken in pan
  • Add green pepper slices. Cook additional 4-5 minutes until peppers are fully steamed/soft but not mushy. Should pierce easily with fork
  • Squeeze 1/2 the lime over pan, reserving other half for serving
  • Mix in ⅓ cup peanut butter, stirring. The liquid from the chicken should help thin the peanut butter.
  • Add entire bottle of peanut sauce, stirring to coat all the pepper, onion mixture.
  • Add scrambled egg mixture, mix well
  • Finally, mix peanut sauce mixture with noodles.
  • Garnish with lime zest and wedge, sesame seeds, chopped peanuts, and green onion slices.

Notes

This meal reheats nicely for lunch the next day. 
Be sure baby shows all signs of readiness before feeding using Baby Led Weaning techniques.
This recipe contains allergens–peanuts. 

Nutrition

Calories: 733kcal
Keyword BLW, Chicken Pad Thai, Food, Homecooked, Homemade, Homemade Food, Pad Thai, Recipe, Recipe from Scratch
Tried this recipe?Let us know how it was!
Homemade Chicken Pad Thai

Easy Open Faced Apple Pie

Growing up, I spent a lot of time cooking and baking with both sets of my grandparents, and have really enjoyed making pies from scratch. I am so excited to share with you my apple pie recipe.

Having a 6 month old I have less time, so for the first time in my life I used premade crust🤣🙈

We have an apple tree in the back yard, and my family farm has a couple trees that give lots of apples in the fall, so I have found dozens of ways to cook and use them–but making an old fashioned apple pie has always been my favorite.

For this recipe, you will need 6-8 cups of apples, peeled and sliced into small pieces. I have a 16 slice apple slicer that I love to use.

For the pie crust, you can use a premade crust, or combine 1 3/4 cup flour, 1/2 tsp salt, 1/2 cup vegetable oil, and 2 tbsp water to make your own crust.

To make the filling you will take the apples and mix in a bowl with 2 tbsp lemon juice, 1/2 cup white sugar, 1/4 cup flour, 1 tsp cinnamon, 1/4 tsp nutmeg, and a 1/8 tsp salt.

Bake at 450 degrees for 20 minutes, cover the crust edges, and bake for another 20-25 minutes.

Some people really like a top crust, and if that’s you, you can use an egg wash to help get a golden brown color.

Glass baking dishes are prefered when making this pie. They do not need to be greased!

Hope you have a wonderful Thanksgiving 🦃

Lexie

Baked Peanut Butter Banana Oatmeal Cups

I always seem to have bananas that mysteriously don’t get eaten and left to get overripe. Its almost as if my husband is trying to tell me that he wants something made with bananas.

My usual go-to is banana bread, but I am still breast feeding our six month old and something that I have found to be true for myself is that when I eat oatmeal, my supply goes up–but let’s be honest; even when I am done breastfeeding I will still continue to eat oatmeal because I love it.

I wanted to share with you this quick and easy recipe that allows you to use up those ripe bananas and tastes great too.

What you need:

  • 1 heaping cup ripe bananas ( I used 4-5 ripe bananas)
  • 2/3 cup of your favorite milk ( I used Ripple Original, non-dairy milk)
  • 2 eggs
  • 2 cups rolled oats, old fashion (NOT instant oats)
  • 2 Tbsp maple syrup, pure
  • 1/2 cup peanut butter (I used creamy)
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/3 cup dark chocolate chips (I also had some butterscotch chips left I added)
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Mix the wet ingredients in a bowl, mix the dry ingredients in a separate bowl.

Line 12 cup muffin pan with muffin liners and spray with nonstick spray.

Bake at 350 degrees for 20-25 minutes.

Let cool completely–store in fridge for up to a week or in freezer for up to 3 months in sealed container.

Nutritional Info: 12 oatmeal cups; Serving Size: 1 cup

Calories: 192 Fat: 10g Saturated Fat: 2.7g Carbs: 23.3g Fiber 3.9g Sugar 8.7g Protein 5.7g