INGREDIENTS

INSTRUCTIONS

Preheat oven to 400 degrees F. Lightly coat 2 baking sheets with
nonstick cooking spray or line with parchment paper. Heat a small
heavy skillet over medium heat. Add the poppy and sesame seeds and
cook, stirring until they are aromatic and toasted, 2 to 3 minutes.
Turn out onto a plate to cool. In a small bowl, whisk together egg
white, oil and salt. Lay a sheet of phyllo on a work surface with a
short side toward you. With a pastry brush, lightly coat the lower
half of the sheet with the egg-white mixture and sprinkle with 1 tsp.
seeds. Fold the upper half over to cover the lower half. Brush the
right half of the folded sheet with egg-white mixture, sprinkle with
1/4 tsp. seeds and fold the left half over the seeds. Brush the  bottom
half of the folded sheet with the egg-white mixture, sprinkle  with 1/4
tsp. seeds and fold the upper half over. Finally, brush the  top with
the egg-white mixture and sprinkle with 1/4 tsp. seeds. Cut  into 10
short strips using a knife or serrated pastry cutter. With a  wide
spatula, transfer the strips to the baking sheet, placing them  about
1/2 inch apart. Repeat the procedure with the remaining 5  sheets of
phyllo, egg-white mixture and seeds. Bake the straws for 8  to 10
minutes, until golden and crisp. Transfer to a rack to cool.  The
straws may be stored in an airtight container at room temperature  for
1 week or in the freezer for up to 2 months. Makes about 5 dozen
straws.  19 calories per straw: 1 g protein, 1 g fat, 3 g carbohydrate;
23 mg  sodium; 9 mg cholesterol.  From Eating Well, May/June 1993.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 13
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 19.9mg
Potassium: 5.8mg
Carbohydrates: 1.2g
Fiber: <1g
Sugar: <1g
Protein: <1g