| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Appetizers, Snacks | 8 | Servings | |
INGREDIENTS
| 2 | qt | Popcorn; plain popped |
| 1 | Egg whites; lightly beaten | |
| 1/2 | c | Sugar |
| 1 | ts | Ground cinnamon |
| 1/4 | ts | Salt; optional |
INSTRUCTIONS
Seeing I haven't posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these. Place popcorn in a 15" X 10" X 1" baking pan. In a small bowl, mix egg white, sugar, cinnamon and salt if desired. Pour over popcorn and mix thoroughly. Bake at 300 F for 20 minutes. Cool Store in an airtight container. Yield: 2 quarts Serving Size: 1 cup Calories: 91, Total Fat: 1gm, Calories from Fat: 5%, Saturated Fat: trace, Cholesterol:0, Sodium: 7mg, Carbohydrate: 21gm, Protein: 2gm NOTES : The crisp, lightly sweet snack is great for traveling since it's not sticky. Recipe by: Caroline Roberts, Findlay, Ohio Posted to recipelu-digest Volume 01 Number 419 by "Dorothy Tapping" <unicorn4@usit.net> on Dec 30, 1997
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