Popcorn Drops

READY IN: 28mins
Recipe by dolphyn722

low fat, low cal cookies. 16 calories in 6 cookies. Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand c. 1982

Top Review by free-free

I really enjoyed these. I love popcorn and playing with ways to make it more fun (yes, I know it's tons of fun already :) ) For this recipe I used 2 cups of ground which was probably about twice that of the popped kernel...I felt it needed that extra texture...I also added 1/4 teaspoon of vanilla for a hint of added flavor (was going for a bit of caramel) They were delightful...little melt in your mouth puffs with a salty, sweet bit of nutty taste. They do "shrink" a bit in size over night and stick a bit together (sort of like marshmallows...:) ) So, for presentational purposes best to make and serve ASAP but if they are just a treat to enjoy all for yourselves...make a batch and sit in front of a movie and indulge in food fun with little guilt!!! I will be making these again and probably play with the recipe more as I do...BTW I used "Splenda" and my Special Person said they were a little too salty for him (HE STILL ATE THEM!!:) )- so if that's (salt) an issue for you do not add the salt just go with the natural saltiness of the popcorn...for me I love salty/sweet so it works as is...ANYWAY - a really enjoyable, unique, inventive recipe. Thanks for sharing this! YUM!!

Ingredients Nutrition

Directions

  1. Place popped corn in food processor or food grinder. Grind into kernel-size pieces.
  2. Beat egg whites until frothy and add baking powder, salt and cream of tartar.
  3. Beat into stiff peaks.
  4. Add sugar replacement, beating until well blended.
  5. Fold popcorn pieces into stiffly beaten egg whites.
  6. Drop by teaspoonfuls onto lightly greased cookie sheets.
  7. Bake at 350 F for 12 to 14 minutes or until lightly browned. Yield 36 cookies.

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