Kid's Snackin' Corn|
Diabetic Kid's Snackin' Corn
9 c Corn, popped
1 tb Butter or margarine
1/3 c Peanut butter
Pop the corn. This recipe is calculated on corn popped in an air type
popper without added fat for fewer calories.
Over low heat melt the butter or margarine with peanut butter until runny.
Drizzle over the popcorn and mix well. Spread in shallow baking pans and
bake in a 375 degree oven for 10 minutes, stirring 2 or 3 times. The corn
will crisp and topping will set.
1 cup = 107 cal. 1/3 brd, 2/3 high fat meat exch, 1/3 fat exch. Carbs =
Pro = 6 f = 7
Enjoy! :D American Diabetes Approved
Posted to MM-Recipes Digest V5 #023 by Marie Bordewisch
on Jan 23, 1998