Halloween Gorp
(makes about 3 quarts)
- 3 tablespoons reduced-fat margarine, melted
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon hot pepper sauce
- 2 quarts hot popped corn (popped with a hot-air popper)
- 1 cup fat-free tiny pretzel sticks
- 1 cup golden raisins
- 1/2 cup dry roasted peanuts
- 1/2 cup dry roasted sunflower seeds
In a small skillet, combine melted margarine, chili powder, cumin, garlic powder, and hot sauce. Heat for 1 minute over medium-high heat, stirring constantly.
Place remaining ingredients in a large paper bag. Pour on margarine-spice mixture. Close bag tightly and shake vigorously to coat evenly.
Pour popcorn mixture into a large bowl. (Serving size 1 cup)
Nutritional Analysis:
195 calories
5 g protein
8 g total fat
1 g saturated fat
22 g carbohydrate
3 g dietary fiber
0 mg cholesterol
69 mg sodium
Diabetic Exchanges:
1 1/2 carbohydrate
1 1/2 bread/starch
2 fat
Go To Page: 1
The copyright of the article Halloween Gorp in Diabetic Recipes is owned by . Permission to republish Halloween Gorp in print or online must be granted by the author in writing.
