Name: Popcorn Drops
Ingredients: 2 c Unsalted popped corn;; 3 Egg; whites; 1/2 ts Baking powder; 1/4 ts Salt; 1/4 ts Cream of tartar;; 2 tb Granulated sugar replacement

We teach our children about the world and the Bible. We teach them that the world is bad (1 Jn. 2:15). And we teach them that the Bible is good (Pr. 16:20). That is true, but our children are rarely taught (guided) as to how the two intersect with each other. The result is that they will either be seduced by the world or they will be cocooned from the world. Both are useless to Jesus. The desired biblical mindset is when Christians reject the influence of the world (see it for the deceptive garbage that it is), but desire to love and influence those trapped the world.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Diabetic, Desserts, Snacks, Cooky/bars, Low-fat/cal	6	Servings

INGREDIENTS

2	c	Unsalted popped corn;
3		Egg; whites
1/2	ts	Baking powder
1/4	ts	Salt
1/4	ts	Cream of tartar;
2	tb	Granulated sugar replacement

INSTRUCTIONS

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.
Exchange 6 cookies:  Negligible, 16 calories in 6 cookies.
Source:  Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane
Finsand c. 1982  Shared but not tested by Elizabeth Rodier, Nov 93.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

A Message from our Provider:

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