Popcorn Drops 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


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


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We hope you enjoy this Popcorn Drops recipe.

 


Popcorn Drops Recipe, one of many tasty recipes brought to you by Recipes Ideas




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