Popcorn

INGREDIENTS

INSTRUCTIONS

The Diabetic High Fiber Cookbook by Mary Jane Finsand 1985 has these
suggestions:
Pillsbury microwave frozen popcorn (makes 8 cups) Any of the following
seasonings: taco seasoning mix creamy Italian salad dressing mix
sweet-and-sour oriental seasoning mix nacho cheese sauce mix sloppy
hot dog or hamburger seasoning mix
Pop corn as directed on the package.  Divide in half and reserve the
remaining popped corn for future use.  Sprinkle 1 tbsp. of your chosen
seasoning mix over the popped corn you plan to serve.  Shake or toss
with a fork to completely coat.  Yield 4 cups
1 cup serving, 1 bread exchange, 65 calories.
Choice Cooking, Canadian Diabetes Assoc. 1986 3 cups dry popcorn, 1
bread choice or exchange 1 tsp margarine or butter, 1 fat
choice/exchange Your own herb mixture, no added calories
Shared by Elizabeth Rodier
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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