3 cup popped popcorn, unsalted
2 egg whites
1/4 cup sugar
1/4 tsp cinnamon
1/4 tsp salt
1 tsp vanilla
Directions
One cup at a time, grind the popcorn in a blender at low speed until
it's fine. The goal is 1-1/2 cups of finely ground popcorn.
In a medium bowl, beat 2 egg whites on high speed until soft peaks
form. Make a meringue by gradually adding 1/4 cup sugar; beat until
egg whites are stiff. Next, beat in cinnamon, salt and vanilla.
Gently fold in ground popcorn and 1/3 cup unsweetened shredded
coconut. Place rounded tablespoonfuls onto a greased baking sheed (or
use parchment paper). Bake at 325 degrees 10 to 12 minutes or until
lightly browned. MM Wrenn
Source: Abilene Reporter-News 12/06/95
Servings: 24 servings
Low Fat Popcorn Cookies Recipe brought to you by Recipe Ideas
Categories: Appetizer; Cookie; Diet; Healthy; Low Fat
The History of Recipes
It is possible to track the history of `recipes` way back into the distant past, at least as far back as the Egyptians, and quite possibly further than that. Interesting though that maybe, generally, these ancient cookbooks were just simple hieroglyphic instructions for food preparation.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history are a few tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. Later on, in Roman times 25BC a man called Apicius compiled a few documents which described recipes enjoyed by his fellow Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvre, main course and afters, something that is very familiar to us today. Aspicius recounts how the ancient Romans made use of a good variety of spices and herbs, including some that we all recognise for example thyme, rue and asafoetida. As our culinary historical trip moves on a few more years there are two interesting recipe books which appeared in the 14th Century - a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the spicy food that appears on menues today, but instead accounts of the types of meals enjoyed by the rich and powerful of that time. In the fifteenth century, the Crusaders brought back many new foods and herbs from Arab cuisine, including coriander, parsley, and basil. These new culinary innovations prompted a torrent in manuscripts on cookery, some of which are kept safe in private libraries. During the succeeding few hundred years, the wealthy families of the West tried to serve up the most extravagent meals, and because of this the best cooks and their recipes increased in prestige. Notwithstanding that, it wasn`t until the nineteenth century that cooking and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, testing, and writing down recipes of the day. By the arrival of the 1900s, cooking books were increasing in popularity mostly as a result of higher levels of literacy, people having more leisure time and a general increase in wealth. Like it or not, the introduction of television brought us celebrity chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Low Fat Popcorn Cookies recipe.
