2 c Unsalted popped corn
3 Egg whites
1/2 ts Baking powder
1/4 ts Salt
1/4 ts Cream of tartar
2 tb Granulated sugar
- replacement
Place popped corn in food processor or food grinder. Grind into
kernel-size pieces.
Beat egg whites until frothy and add baking powder, salt, and cream
of tartar. Beat into stiff peaks. Add sugar replacement, beating
until well blended. Fold popcorn pieces into stiffly beaten egg
whites. Drop by teaspoonfuls onto lightly greased cookie sheets.
Bake at 350°F for 12 to 14 minutes or until lightly browned.
