Ingredients25 m servings 8 cals
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. Place popped popcorn into a food processor or blender; grind into small kernels.
- In a large bowl, whip egg whites until frothy. Add baking powder, salt and cream of tartar; continue whipping to stiff peaks. Gradually mix in the sugar substitute. Fold in the popcorn pieces. Drop by teaspoonfuls onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on cookie sheets before removing.
Per Serving: 8 calories; 0.3 g fat; 0.3 g carbohydrates; 1.1 g protein; 0 mg cholesterol; 32 mg sodium. Full nutrition
ReviewsRead all reviews 5
When I saw this recipe, I was scared by the bad reviews, but it looked so interesting that I had to give it a try anyways! Something in the ingredients is way off, so after reading the other rev...
I was a bit confused if the "2 cups popped popcorn" was to be measured before or after processing it. Two unprocessed cups were not enough, so I doubled it. Also not sure about the artifical swe...
These have potential, but they need a lot of adjustments. You definitely need to measure the popcorn AFTER processing it. Mine weren't really sweet at all, and the end result was more meringue t...
With a little more work, these can be a five star. I liked the texture and the slight crunch of the popcorn, but they were too salty. They needed less salt and more sugar. I might try these a...