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Popcorn Drops Recipe
Recipe Ingredients:
2 cup Unsalted popped corn
3 Egg, whites
1/2 tsp Baking powder
1/4 tsp Salt
1/4 tsp Cream of tartar
2 tbsp Granulated sugar replacement
Recipe 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.
Servings: 6
| “That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” | | ~ Madeleine L'Engle (1918--) American author. |
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Important Note: This Popcorn Drops
recipe was located in the public domain.It is suitable' for
diabetics and low carb diets solely because someone, somewhere,
decided to publish them as such. I am not qualified in medicine
or nutrition, so please use your own common sense when deciding
which are appropriate for your particular diet.
|
This
Popcorn Drops recipe is located in our Snack Recipes
section.
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This Popcorn Drops Recipe may
also be ideal for anyone following the Atkins diet, or seeking
to reduce their carbohydrate intake for other reasons. |
