Snacks The Heart and Stroke Foundations of Canada suggests making your own bite-size snacks instead of choosing packaged kinds. They're healthier, cheaper and have less packaging. Here are some trans-free ideas: pita triangles and hummus cheese cubes sliced celery and carrot sticks or other vegetables fruit such as orange slices, strawberries or melon balls with a yogurt dip or applesauce trail mix using raisins, nuts, sunflower seeds and other dried fruits crunchy homemade granola sprinkled on yogurt fruit and yogurt smoothies Peanut-Packed Munch Mix 5 cups bite-size shredded wheat biscuits 1 cup unsalted peanuts 1/4 cup creamy non-hydrogenated peanut butter 2 tablespoons butter 1 tablespoon honey 1/2 cup raisins Preheat oven to 350 degree F. In a 13x9x2-inch baking pan combine shredded wheat biscuits and peanuts. Set aside. In a small saucepan heat together peanut butter, margarine or butter, and honey. Drizzle over cereal mixture, tossing to coat. Bake in the 350 degree F oven about 10 minutes, stirring twice. Cool in pan on a wire rack about 10 minutes. Stir in raisins. Store in a tightly covered container at room temperature for up to 1 week. Makes 8 cups Source: Better Homes and Gardens