Popcorn Drops 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. Yield 36
cookies. Popcorn Drops printer friendly version located here.
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