5 easy Halloween treats (not candy)

Kids love Halloween. But how do you keep candy consumption in check? Here are some healthy but fun recipes you can try — the best trick is to make them with your kids!

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Yoghurt Buttons

Line a tray with parchment paper, fill your favourite flavoured yoghurt in a clean plastic bag, snip one corner and pipe onto the parchment. Freeze thoroughly (at least an hour); scrape off buttons using a spatula and they’re ready to go.

Apple Dippers

Slice your apples and get the dips ready (our recipe serves 6)! You may add any toppings such as crushed oreos, crushed nuts or shredded coconut.

Caramel dip

Unwrap 20 caramel sweets and add 3 tablespoons of milk. Microwave for 30 seconds (and repeat if necessary) until completely melted and set aside.

Chocolate dip

Put ¾ cup of milk chocolate chips into a bowl and add 3 tablespoons of milk. Microwave for 30 seconds (and repeat if necessary) until completely melted and set aside.

Peanut-butter Dip

Stir ½ cup of peanut butter with 2 oz of softened cream cheese.

Then serve and start dipping!

Banana and Kiwi Choc Pops

Peel four bananas and two kiwi fruits and cut the bananas into halves across the middle, and the kiwis into thick slices (about 1cm thick). Pop the fruit ends into any handy mouths. Stick ice-cream sticks into the fruit. Melt white chocolate chips with milk (see Apple Dippers) then carefully dip in the fruit pops, shake off excess chocolate then roll the coated banana in coconut flakes to make cute, furry ghosts! If they need eyes, stick in raisins before they set. You can also use a milk chocolate dip and roll them in crushed Oreos. Then lay the pops onto parchment paper on a tray and slide them back in the freezer for an hour. Serve.

Juicy Popsicles

Mix vanilla yoghurt and juice — it should be runny enough to pour into the popsicle moulds. Let them freeze for 1 hour. If you want to try stripes, pour in the more solid mixture (yoghurt and juice/milk) first, filling the moulds to about 1/3 or ½, and freeze for an hour before the next layer — this should be a thick juice like mango. Pour it slowly into the mould to avoid mixing with the first layer and insert the sticks. Place it in the freezer for an hour plus. Then if you still have space, add a layer of a more runny juice like orange or grape. Your final freeze should be over 2 hours and may even be overnight.

Oven-dried mixed fruits

Pre-heat the oven to 135 °C. Clean some fruit — they can be Chinese pears, melons, plums, peaches, kiwis, strawberries or apples. Core any that need it, and slice the fruits into thin pieces; a mandolin is useful for this. Place cheesecloth over oven racks and arrange the fruits on them. Bake for 1 hour, flip and bake for another hour; then flip back and bake on the first side for another hour. Check your fruit: If it’s still soft, bake for another 30 to 60 minutes. Then turn off the oven and leave the fruits in there until they are completely cool (leaving it overnight, if necessary). Take them out and serve!

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