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
Directions
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 servings
Popcorn Drops Recipe brought to you by Recipe Ideas
Categories: Appetizer; Diabetic
The History of Recipes
We can read the history of meal recipes far back into distant history, at least as far as the Egypt of the Pharoahs, and possibly even further than that. However, generally, these old recipes were just primitive hieroglyphic instructions for preparing food.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, are some tablets in Sumerian which show 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 anyone who tried it feel blissful and exhilarated. Later on, in Roman times around 25BC a roman called Apicius wrote a collection of documents describing recipes enjoyed by his fellow Romans. In his scrolls, Apicius recounts how the roman meals were split into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the ancient Romans made use of many herbs, including a few you will know like basil, fennel and asafoetida. For the next few years, the powerful and wealthy competed with each other to serve the most extravagent banquests, and because of this cooks and their recipe collections were greatly in demand. Nevertheless, it was during the nineteenth century that haute cuisine and cookery books 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 collating, verifying, and writing down recipes to allow everyone to enjoy them. By the advent of the twentieth century, cook books were in high demand, as a result of higher levels of literacy, people having more spare time and being a little richer. |
We hope you enjoy this Popcorn Drops recipe.
