Diabetic Recipes

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

Diabetes is a serious disease requiring professional medical attention. The information and recipes on this site, although as accurate and timely as feasibly possible, should not be considered as medical advice, nor as a substitute for the same. All recipes and menus are provided with the implied understanding that directions for exchange sizes will be strictly adhered to, and that blood glucose levels can be affected by not following individualized dietary guidelines as directed by your physician and/or health-care-team.