Favorite Popcorn Drops
Favorite Popcorn Drops recipe
Yield
48 servingsPrep
10 minCook
15 minReady
25 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
popcorn, popped
unsalted |
|
| 3 | large |
egg whites
|
*
|
| ½ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cream of tartar
|
|
| 2 | tablespoons |
sugar
granulated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
popcorn, popped
unsalted |
|
| 3 | each |
egg whites
|
*
|
| 2.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
cream of tartar
|
|
| 3E+1 | ml |
sugar
granulated |
|
Directions
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℉ (180℃) for 12 to 14 minutes or until lightly browned. Yield 36 cookies.
