Seasoned popcorns

Yield: 1 snack

Measure Ingredient
1 quart Air-popped popcorn
Butter-flavored cooking
2 teaspoons Low-sodium soy sauce
½ teaspoon Garlic powder
1 teaspoon Dried Italian seasoning
⅛ teaspoon Cayenne pepper or to taste
½ teaspoon Ground cumin
½ teaspoon Garlic powder
½ teaspoon Onion powder spray
⅛ teaspoon Onion powder
¼ teaspoon Ground ginger
1 tablespoon Finely grated Parmesean cheese
½ teaspoon Worcestershire sauce
⅛ teaspoon Tabasco sauce or to taste

ASIAN POPCORN

ITALIAN POPCORN

NACHO CHEESE

SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, Ph.D., and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6.

Formatted into MM by Ursula R. Taylor.

Preheat oven to 300F (150C). Place popcorn on a nonstick cookie sheet.

Spray lightly with cooking spray and toss with a combination of the seasonings for the flavor you've chosen. Bake for 10 minutes, tossing once.

Serve warm.

Makes 1 snack.

ASIAN POPCORN - per serving - calories - 114, protein - 5 g, carbohydrate ~ 23 g, fat - trace, calories from fat - less than 1%, dietary fiber - 1 g, cholesterol - 0 mg, sodium - 371 mg, potassium -24 mg, JOSLIN Exchanges - 1½ bread/starch.

ITALIAN POPCORN - per serving - calories - 134, protein - 7 g, carbohydrate - 21 g, fat 2 g, calories from fat - 12%, dietary fiber 1 g, cholesterol - 5 mg, sodium - 117 mg, potassium - 36 mg, JOSLIN Exchanges = 1 ½ bread/starch.

NACHO POPCORN - per serving - calories - 111, protein - 4 g, carbohydrate ~ 22 g, fat - trace, calories from bat - less than 1%, dietary fiber - 1 g, cholesterol - 0 mg, sodium - 29 mg, potassium 51 mg, JOSLIN Exchanges - 1 ½ bread/starch.

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