SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, Ph.D., and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6. Formatted into MM by Ursula R. Taylor.
Preheat oven to 300F (150C). Place popcorn on a nonstick cookie sheet. Spray lightly with cooking spray and toss with a combination of the seasonings for the flavor you've chosen. Bake for 10 minutes, tossing once. Serve warm. Makes 1 snack.
ASIAN POPCORN - per serving - calories - 114, protein - 5 g, carbohydrate ~ 23 g, fat - trace, calories from fat - less than 1%, dietary fiber - 1 g, cholesterol - 0 mg, sodium - 371 mg, potassium -24 mg,
I can't believe it's not butter spray has no calories and helps seasonings to stick to the popcorn:
sugar and cinnamon Lawry's season salt parmasan cheese and garlic powder dry taco seasoning dry ranch dressing packet apple pie spice pumpkin pie spice
EASY CARAMEL POPCORN The directions call for finishing this easy popcorn snack by baking it to harden the syrup. If you don't mind sticky popcorn, you can skip the baking step. In any case, be sure to cool the popcorn before serving, as hot syrup can burn your mouth. Recipe from The Diabetes Snack, Munch, Nibble, Nosh Book by Ruth Glick, (c)1998 by the American Diabetes Association, Inc.
10 cups popped low-fat microwave popcorn 6 caramel candies, cut into small pieces (kitchen shears will make this chore a breeze) 2 Tbsp dark or light corn syrup 1/2 Tbsp water
Preheat the oven to 350°F. Spray a large jelly roll pan or rimmed cookie sheet with nonstick spray coating and set aside.
Place the popcorn in a large ceramic or glass bowl; set aside.
In a 1-cup measue or similar microwave-safe bowl, combine the caramels, syrup, and water. Cover with wax paper and microwave on high power for 40 seconds. Stir. Microwave for an additional 30 seconds until the caramels are completely melted.
Being very careful to keep fingers away from the hot syrup, slowly pour the caramel mixture over the popcorn, stirring with a large wooden spoon to coat evenly. Spread the popcorn evenly on the prepared baking pan. Bake the popcorn for 4 to 6 minutes, until the syrup hardens slightly.
Cool before serving, or store tightly covered at room temperature. Leftover popcorn will keep for 4 to 5 days.
Makes 10 Servings (1 cup each).
Per Serving: 53 Cal; 1 g Total Fat; 11 g Carb; 1 mg Cholesterol; 59 mg Sodium; 1 g Fiber; 1 g Protein; 6 g Sugars. Exchanges: 1/2 Carbohydrate.
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