The Best Snacks Under 100 Calories

From the Recipe Creator: I made a healthier spin on pea pesto by subbing in vegetable broth for some of the oil and going easy on the cheese. For use on pasta, add more broth for a saucelike consistency. —Amber Massey, Argyle, Texas

From the Recipe Creator: This tasty beetroot hummus is the prettiest pink snack I’ve ever seen. The healthy recipe is handy to make in large batches and keep in the fridge for lunches and snacks throughout the week. —Elizabeth Worndl, Toronto, Ontario

From the Recipe Creator: Here's a healthy and delicious addition to any buffet spread. Mushrooms and pearl onions seasoned with herbs, and balsamic vinegar and red wine are terrific on their own or alongside a tenderloin roast. —Courtney Wilson, Fresno, California

From the Recipe Creator: Looking for low carb? This simple snack recipe is a fantastic way to satisfy your pizza cravings while skipping the usual carb-filled crust. —Taste of Home Test Kitchen

From the Recipe Creator: I keep these little bites on hand in my refrigerator and grab them for breakfast or a snack when I'm in a hurry. We have a lot of food allergies in our family and I like to keep healthy snacks around that everyone can eat. This recipe has no gluten, eggs, dairy or corn, so it's the perfect go-to treat in our house. —Tanja Miller, Peoria, Arizona

From the Recipe Creator: It's hard to resist these adorable deviled trees on our buffet table. The avocado filling has pepperoncini and cilantro for extra zip. —Carmell Childs, Clawson, Utah

From the Recipe Creator: Don’t let the name fool you. This good-for-you recipe may appeal to an athlete in training, but it has plenty of flavor to satisfy everyone. We use crunchy cucumber slices for dippers. —Jennifer Gizzi, Green Bay, Wisconsin

From the Recipe Creator: We moved into a house with a garden that needed tending. Using the herbs we found, we made these fresh-tastic wraps for our first dinner there. —Chris Bugher, Asheville, North Carolina

From the Recipe Creator: Twisting these wonton wrappers like little candies makes them fuss-free, and the dipping sauce is packed with sweet heat. —Taylor Marsh, Algona, Iowa

From the Recipe Creator: I always judge a Tex-Mex restaurant by its guacamole. And although it's simple to prepare, it can go wrong oh, so easily. I've spent many years perfecting mine, to the point where I think it's better than most restaurants. —Joan Hallford, North Richland Hills, Texas

From the Recipe Creator: Ceviche is a seafood recipe of raw fish marinated in citrus juice, which cooks it without heat. This version starts with cooked shrimp and adds tomatoes, cucumbers and serrano peppers. —Adan Franco, Milwaukee, Wisconsin

From the Recipe Creator: Stuffed mushrooms are superstars in the hot appetizer category. I use baby portobello mushrooms and load them with creamy goat cheese and sweet red peppers. —Mike Bass, Alvin, Texas

From the Recipe Creator: My strategy to get picky kids to eat healthy: Letting everyone assemble their dinner at the table. We love these easy meatball wraps, topped with crunchy veggies and peanuts, sweet raisins, and a creamy dollop of yogurt. —Jennifer Beckman, Falls Church, Virginia

From the Recipe Creator: I jazz up guacamole by serving it atop endive leaves. Add a brilliant red pepper salsa, and you’ve got a standout appetizer. —Gilda Lester, Millsboro, Delaware

From the Recipe Creator: I love Mediterranean food, and the flavors in this dip are so vibrant. We make our own mini sandwiches once this platter is complete. —Stacy Mullens, Gresham, Oregon

From the Recipe Creator: As a starter or light snack, this bruschetta is a wonderful way to savor the season with just a bite of fresh peach amid a medley of lively flavors. —Nikiko Masumoto, Del Ray, California

From the Recipe Creator: A healthy and refreshing appetizer, I enjoy bruschetta anytime of year. For serving guests, I like to slice the garlic instead of chopping it for both beauty and flavor infusion. This is also a simple make-ahead dish: You can mix it up, cover and refrigerate for a few hours before serving.—Gina Bergamino, Chanhassen, Minnesota

From the Recipe Creator: I make these tangy-sweet appetizers every year during the holidays, and it doesn't take long for them to disappear.—Elaine Sweet, Dallas, Texas

From the Recipe Creator: Mini peppers are so colorful and are the perfect size for a two-bite appetizer. They have all the crunch of pita chips but without the extra calories. —Christine Hanover, Lewiston, California

From the Recipe Creator: Moderately crispy with a rich and creamy filling, these semi-spicy appetizers taste like they’ve been fried. —Danielle Booth, Minneapolis, Minnesota

From the Recipe Creator: Not your ordinary hummus, this dip is a combination of two things I love—chick peas and Southwestern flavors. You can substitute 3/4 cup frozen corn, thawed, for the grilled corn. —Cheray Buckalew, Cumberland, Maryland

From the Recipe Creator: These taste as good as any restaurant or store-bought California rolls. Plus, this is one of the easiest sushi recipes to make! For the best results, use sushi rice to ensure the right sticky consistency. —Taste of Home Test Kitchen