Chocolate Popcorn - Diabetic - Any Holiday

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

1. 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. 2. 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. 3. 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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