---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Seasoned Popcorns
 Categories: Popcorn, Diabetic
      Yield: 1 snack
 
      1 qt Air-popped popcorn                       -spray
           Butter-flavored cooking       

-------------------------------ASIAN POPCORN-------------------------------
      2 ts Low-sodium soy sauce              1/8 ts Onion powder
    1/2 ts Garlic powder                     1/4 ts Ground ginger

------------------------------ITALIAN POPCORN------------------------------
      1 ts Dried Italian seasoning             1 tb Finely grated Parmesean
    1/8 ts Cayenne pepper or to taste               -cheese

--------------------------------NACHO CHEESE--------------------------------
    1/2 ts Ground cumin                      1/2 ts Worcestershire sauce
    1/2 ts Garlic powder                     1/8 ts Tabasco sauce or to taste
    1/2 ts Onion powder                   
 
    SOURCE:  The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
  Ph.D., and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6.
  Formatted into MM by Ursula R. Taylor.
    Preheat oven to 300F (150C).  Place popcorn on a nonstick cookie sheet.
  Spray lightly with cooking spray and toss with a combination of the
  seasonings for the flavor you've chosen. Bake for 10 minutes, tossing once.
  Serve warm.
    Makes 1 snack.
    ASIAN POPCORN - per serving - calories - 114, protein - 5 g, carbohydrate
  ~ 23 g, fat - trace, calories from fat - less than 1%, dietary fiber - 1 g,
  cholesterol - 0 mg, sodium - 371 mg, potassium -24 mg, JOSLIN Exchanges - 1
  1/2 bread/starch.
    ITALIAN POPCORN - per serving - calories - 134, protein - 7 g,
  carbohydrate - 21 g, fat 2 g, calories from fat - 12%, dietary fiber 1 g,
  cholesterol - 5 mg, sodium - 117 mg, potassium - 36 mg, JOSLIN Exchanges =
  1 1/2 bread/starch.
    NACHO POPCORN - per serving - calories - 111, protein - 4 g, carbohydrate
  ~ 22 g, fat - trace, calories from bat - less than 1%, dietary fiber - 1 g,
  cholesterol - 0 mg, sodium - 29 mg, potassium 51 mg, JOSLIN Exchanges - 1
  1/2 bread/starch.
 
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