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!!
- 2 cups unsalted popped popcorn
- 3 egg whites
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cream of tartar
- 2 tablespoons granulated sugar substitute
Directions See How It's Made
- 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.