Ingredients

2 C. unsalted popped corn
3 egg whites
1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cream of tartar
2 Tbsp. granulated sugar replacement

Cooking Instructions

Place popped corn in food processor or food grinder. Grind into kernel-sized 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 degrees F. for 12 to 14 minutes, or until lightly browned.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)