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Halloween Gorp
3 tablespoons (45 ml) reduced-fat margarine, melted
1/2 teaspoon (2.5 ml) chili powder
1/2 teaspoon (2.5 ml) ground cumin
1/2 teaspoon (2.5 ml) garlic powder
1 teaspoon (5 ml) hot pepper sauce
2 qts (2 l) hot popped corn (popped with a hot-air popper)
1 cup (45 g) fat-free tiny pretzel sticks
1 cup (145 g) golden raisins
1/2 cup (73 g) dry roasted peanuts
1/2 cup (60 g) dry roasted sunflower seeds
Instructions
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 evening. Pour popcorn mixture into a large bowl.
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Exchanges: 1 1/2 carbs (1 1/2 bread/starch), 2 fat
Halloween Treats for Dieters or Diabetics
from the Kitchen of Donna Hull