Berry Snack Wrap Recipes

EASY SNACK WRAPS

Easy Snack Wraps image

So easy to make, these bite sized wraps filled with turkey, cream cheese and veggies are a great way to fill up an appetizer tray - and your hungry guests' bellies.

Provided by sal

Categories Appetizers and Snacks Wraps and Rolls

Time 15m

Yield 60

Number Of Ingredients 6

Ingredients

12 (10 inch) flour tortillas
1 (8 ounce) package cream cheese
1 head lettuce
1 (6 ounce) package sliced deli-style turkey
2 cups shredded carrots
2 cups minced tomato

Steps:

Spread cream cheese evenly over the tortillas. Top the cream cheese with lettuce leaves. Arrange the turkey slices in even layers on top of the lettuce. Sprinkle the carrots and tomato over the turkey slices. Roll the tortillas into wraps. Cut the wraps diagonally into bite-sized pieces. Secure with toothpicks.

Nutrition Facts : Calories 64.8 calories, Carbohydrate 8.5 g, Cholesterol 5.2 mg, Fat 2.5 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 1.1 g, Sodium 139.7 mg, Sugar 0.8 g

MIXED BERRY SNACK-SIZED SMOOTHIE RECIPE BY TASTY

Mixed Berry Snack-sized Smoothie Recipe by Tasty image

Love smoothies but hate the work? This ridiculously easy mini smoothie requires just three ingredients: milk or non-dairy milk, Greek yogurt (or vegan soy yogurt), and your favorite mix of frozen berries. Put all of that into a blender until it's a smooth consistency, and enjoy! It's the perfect size for a little afternoon snack, but if you want more (and why wouldn't you?), you can simply double the recipe.

Provided by Mercedes Sandoval

Categories Drinks

Yield 1 serving

Number Of Ingredients 3

Ingredients

2 tablespoons milk, of choice or water
½ cup greek yogurt
½ cup mixed berries, frozen

Steps:

Combine all ingredients into a blender.
Mix until consistency is smooth. Serve.
Enjoy!

Nutrition Facts : Calories 169 calories, Carbohydrate 27 grams, Fat 1 gram, Fiber 4 grams, Protein 13 grams, Sugar 22 grams

BERRY SNACK WRAP

Berry Snack Wrap image

I whipped this up cause I didn't know what to do for lunch. It covers a serving of grain, fruit, and protein.

Provided by Smoothie_Man

Categories Lunch/Snacks

Time 10m

Yield 1 wrap, 3 serving(s)

Number Of Ingredients 3

Ingredients

1 whole wheat tortilla
1 -2 ounce organic peanut butter
2 -4 ounces blueberries or 2 -4 ounces your favorite berries

Steps:

Spread peanut butter on tortilla.
Place berries on peanut butter.
Take two places on the edge of the tortilla and fold together over berries.
Take one place where the tortilla hasn't been folded and roll the tortilla up.
Enjoy!

Nutrition Facts : Calories 110.9, Fat 5.8, SaturatedFat 0.9, Sodium 198.8, Carbohydrate 12, Fiber 1.2, Sugar 1.8, Protein 3.9

DOUBLE BERRY BARS

Double Berry Bars image

These are a riff on a treat I loved as a child: little cheesecake bars with ribbons of jam and a drizzle of frosting on top. They are great to keep in the fridge when I've got a craving for something sweet or to serve as dessert for a party.

Provided by Kardea Brown

Categories dessert

Time 5h10m

Yield 12 servings

Number Of Ingredients 14

Ingredients

Nonstick cooking spray, for the pan
1 1/2 cups graham cracker crumbs (from about 9 graham cracker sheets)
1/2 cup sugar
6 tablespoons unsalted butter, melted
Pinch kosher salt
Two 8-ounce blocks cream cheese, at room temperature
1/2 cup sugar
2 large eggs, at room temperature
1/2 cup sour cream
1 tablespoon lemon juice
2 teaspoons vanilla extract
1/2 cup blackberry jam, warmed until liquidy
1/2 cup raspberry jam, warmed until liquidy
1 cup white chocolate chips, melted

Steps:

For the crust: Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking pan with cooking spray.
Stir together the graham cracker crumbs, sugar, melted butter and salt in a bowl. Press into an even layer in the bottom of the pan. Bake the crust until set, 10 to 12 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325 degrees F.
For the filling: Beat the cream cheese and sugar in the bowl of a stand mixer with the paddle attachment until creamy. Add the eggs, one at a time, beating until the yellow disappears. Add the sour cream, lemon juice and vanilla extract and beat until smooth. Pour the batter over the cooled crust. Bake until the cheesecake is firm and set, 35 to 40 minutes. Remove from the oven. Run a knife around the edges and let the cheesecake cool completely. Cover with plastic wrap and refrigerate for 2 hours or up to overnight.
For the topping: Cut the cheesecake into 12 bars. Coat a straw or a chopstick with cooking spray. Press down in the center of each bar to form a space for the jam, cleaning after each use. Pipe the jams alternately into the center of each bar, then drizzle with the melted white chocolate.

RHU-BERRY SNACK CAKE

Rhu-Berry Snack Cake image

Rhubarb and blueberries provide a wonderful addition to this tasty cake that's made using Betty Crocker™ Super Moist™ cake mix--a perfect dessert to impress your family.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h25m

Yield 9

Number Of Ingredients 10

Ingredients

1/2 box Betty Crocker™ Super Moist™ white cake mix (about 1 2/3 cups)
1/4 cup sour cream
1/4 cup water
3 tablespoons vegetable oil
2 egg whites
1 cup chopped fresh or frozen rhubarb, thawed, patted dry
1/3 cup fresh blueberries
1/2 cup sugar
1/4 cup Gold Medal™ all-purpose flour
3 tablespoons butter or margarine, melted

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 9- or 8-inch square pan with baking spray with flour.
In large bowl, beat cake mix, sour cream, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan. Top evenly with rhubarb and blueberries.
In small bowl, stir topping ingredients until well mixed. Sprinkle evenly over batter and fruit.
Bake 9-inch pan 30 to 40 minutes, 8-inch pan 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Serve warm or cool, Garnish with sweetened whipped cream and fresh mint leaves, if desired. Store loosely covered.

Nutrition Facts : Calories 250, Carbohydrate 36 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 23 g, TransFat 0 g

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