Popcorn Drops

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cookies Low-Fat/Low-Cal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Unsalted popped corn
3 Egg whites
1/2 teaspoon Baking powder
1/4 teaspoon Salt
1/4 teaspoon Cream of tartar
2 tablespoons Granulated sugar replacement

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.

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