Weight Watchers: Healthy snacks for vacation

Katie Bauer from Weight Watchers shared the recipe for these chocolate banana muffins with peanut butter

Many people head out of town and take a vacation sometime during the summer. Sometimes those vacations including taking a break from eating healthy. Katie Bauer from Weight Watchers joined us on Good Day Rochester to share some recipes for foods you can enjoy on vacation while also maintaining a healthy lifestyle.

Spicy Miso Carrot Ginger Dip


• 2 pound(s) uncooked carrot(s), peeled, chopped

• 1 Tbsp miso paste

• 1 1/2 tsp toasted sesame oil

• 1 1/2 tsp ginger root, finely grated

• 1 clove(s), large garlic clove(s), finely minced

• 1 tsp rice vinegar

• 1 tsp low sodium soy sauce

• 1 tsp fish sauce

• 1/2 tsp Sriracha hot sauce, or to taste

• 1 Tbsp uncooked scallion(s), or cilantro, chopped (for garnish)


Place carrots in small saucepan; add enough water to cover. Bring to a boil over high heat; reduce heat to medium-low and simmer until carrots are extremely soft, 10-15 minutes. Drain; let cool.

Puree carrots with remaining ingredients, except scallions or cilantro; garnish and serve.

Serving size: ¼ c

Shrimp and Avocado Appetizers


• 1/4 cup(s) light mayonnaise

• 1 tsp prepared wasabi paste

• 1/2 tsp soy sauce

• 1/2 large cucumber(s), seedless, cut into twenty-four 1/4-inch-thick slices

• 1/2 item(s), medium avocado, quartered and then cut into 24 slices

• 8 oz cooked shrimp, about 24 small, peeled and deveined

• 2 large fresh radish(es), finely chopped

• 1/4 cup(s) mint leaves, left whole (for garnish)


To make wasabi mayonnaise, in a small bowl, stir together mayonnaise, wasabi paste and soy sauce until smooth.

To assemble appetizers, place cucumber slices on a serving platter and spread each with 1/2 teaspoon of wasabi mayonnaise. Place a slice of avocado on top and then top each with a shrimp; sprinkle with radish and top with a mint leaf. Yields 2 appetizers per serving.


We prefer the flavor of the wasabi mayo when made with wasabi paste, but if you can't find it, wasabi powder works, too.

Mini Chocolate-Banana Cupcakes with Peanuts


• 3/4 cup(s) all-purpose flour

• 1/3 cup(s) unsweetened cocoa powder

• 1 tsp baking powder

• 1 tsp baking soda

• 1/4 tsp table salt

• 3 small banana(s), ripe, mashed (about 1 1/2 cups)

• 1/4 cup(s) plain low fat Greek yogurt

• 1/3 cup(s) sugar, granulated

• 1 large egg(s)

• 1 tsp vanilla extract

• 10 Tbsp mini chocolate chips

• 4 spray(s) cooking spray

• 1 cup(s) lite whipped topping, thawed

• 3 Tbsp salted creamy peanut butter, or unsalted


Preheat oven to 350ºF.

In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. In a large bowl, combine mashed bananas, yogurt, sugar, egg and vanilla extract. Fold dry ingredients into wet ingredients until just combined; gently stir in chocolate chips.

Coat a 24 hole mini-muffin pan with cooking spray (or line with cupcake liners) and fill each with a heaping tablespoon batter. Bake until a toothpick inserted in center of a muffin comes out clean, about 13 minutes. Cool to room temperature in pan, about 45 minutes.

Meanwhile, to make frosting, beat together whipped topping and peanut butter by hand until light and fluffy. Frost each cupcake with a rounded teaspoon frosting and chill until ready to serve. Yields 1 cupcake per serving.

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