Yield: 1 snack
| Measure | Ingredient |
|---|---|
| 1 quart | Air-popped popcorn |
| \N \N | 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.