Popcorn Drops
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INGREDIENTS
- 3 Egg; whites
- 1/4 ts Cream of tartar;
- 2 c Unsalted popped corn;
- 1/4 ts Salt
- 1/2 ts Baking Powder
- 2 tb Granulated sugar replacement
INSTRUCTIONS
Place popped corn in food processor or food grinder. Grind into kernel-size pieces. Beat egg whites until frothy and add baking powder, salt and cream of tartar. Beat into stiff peaks. Add sugar replacement, beating until well blended. Fold popcorn pieces into stiffly beaten egg whites. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake at 350 F for 12 to 14 minutes or until lightly browned. Yield 36 cookies. Exchange 6 cookies: Negligible, 16 calories in 6 cookies. Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand c. 1982 Shared but not tested by Elizabeth Rodier, Nov 93. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (22g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 26 | ||
| Calories from Fat: 0 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 57.8mg | 2 % | |
| Potassium 30.2mg | 1 % | |
| Total Carbohydrate 4.5g | 1 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 4.5g | ||
| Protein 1.9g | 3 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 26
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