Chocolate Popcorn
Recipe adapted from POPCORN! by Frances Towner Giedt (Simon & Schuster)
(makes 16 cups, 3 l)
| 4 | quarts (4 l) of hot air-popped corn |
| refrigerated butter-flavored cooking spray |
| 12 | tablespoons (64 g) purchased powdered fat-free, sugar-free cocoa mix (sweetened with sugar substitute) |
| 4 | teaspoons (20 ml) ground cinnamon |
- Working in 4 batches, place 1 quart (1 l) of the hot popped corn in a large clean paper grocery bag and lightly spray with cooking spray. Close the bag and shake to distribute the spray onto the popped corn.
- In a small bowl, mix 3 tablespoons (16 g) of the cocoa mix with 1 teaspoon (5 ml) ground cinnamon. Sprinkle over the popped corn. Close the bag and shake well to coat the popped corn with the mix.
- Pour the coated popcorn into a large bowl. Repeat the process with the remaining three batches of popped corn. Serve.
| Per 2-cup serving: | 91 calories (7% calories from fat), 4 g protein, 1 g total fat (0.1 g saturated fat), 18 g carbohydrate, 3 g dietary fiber, 1 mg cholesterol, 76 md sodium |
| Exchanges: | 1 carbohydrate (1 bread/starch) |
Also offer a bowl of fat-free tiny pretzel twists. 12 pretzels = 1 carbohydrate (1 bread/starch) exchange
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