Guilt Free Diabetic Candy Popcorn Recipe Using Splenda Substitute

I have a confession, I ate a Friendly’s Reeces Pieces sundae last night. No, it wasn’t the huge one that equals a half gallon of ice cream and the entire weekend’s carbohydrate allowance. My husband bought it from the grocery store, so it was small in size. It is so hard to always be “good”. I went to bed with absolutely no guilt!

Oh boy, totally different story this morning. I felt bad about eating all those carbohydrates. I have lost about fifty pounds in the last fourteen months, but I would like to lose about ten more. Like that is going to happen shoving my face with ice cream.

I know many of you are moms and dads, or even grandparents. If your life is anything like mine, you spend half of your life in the kitchen when the kids are home. It is really hard to watch every single thing that you pick up and put in your mouth. For me, the hardest part of the day is afternoon. First of all, my lovely little cherubs want to eat their faces off. Snacks, snacks and more snacks. I crave sweets. Our usual snack ends up being popcorn, they like it and it fits my diet needs.

Well, do I have something exciting. I was searching for new snack ideas on the computer when I came across a diabetic candy popcorn recipe. Oh, boy. It doesn’t get much better than this. Salty, sweet and only four grams of carbohydrates per serving. Give it a try and let me know what you think. As you can see, it is the simple things in life that make me so happy!

Candy Popcorn

Ingredients:
13 cups freshly popped popcorn
1 egg white
2 Tbsp. dark molasses
2 tsp. vanilla extract
1/2 tsp. salt
3/4 cup SPLENDA Granular
1/2 cup dry roasted peanuts

Instructions:

1. Preheat oven to 325 degrees.
2. Coat a 11×13 inch nonstick pan with cooking spray and set aside.
3. In a large bowl, place popcorn.
4. In another small bowl, add egg white, molasses, vanilla extract, salt and SPLENDA Granular and whisk well. Add peanuts and stir well until coated.
5. Pour the whisked mixture over popcorn. Toss the mixture until popcorn is coated.
6. Place on prepared baking pan. Bake 20 to 25 minutes, stirring occasionally, until mix is crispy.
7. Remove mix from oven and spread onto parchment or waxed paper to cool. Cool to room temperature before serving.

WOW!!! Really good. Also, drizzle melted chocolate into the mix. Great recipe. 110 Calories; 15g Total Carbohydrate; 4g Total Fat; 1g Saturated Fat; 0mg Cholesterol; 3g Protein; 240mg Sodium; 2g Dietary fiber; 3g Sugars.

Nutritional Information:
Exchanges per serving: 1 Starch; 1 Fat.

via dLife