Popcorn Drops Recipe

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Popcorn Drops Recipe

 

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Popcorn Drops

 

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



 

Preparation

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

 

 

 

 


 

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