Folks often forget that popcorn is a great whole-grain snack, and a hefty serving size has a modest calorie count. Here, a delicious and quick way to snazz up your bowl.
1 tablespoon canola oil
1/3 cup unpopped popcorn
2 tablespoons powdered sugar
2 tablespoons malted milk powder
1 tablespoon unsweetened cocoa
1/8 teaspoon salt
Est. added sugars 6g
How to Make It
Heat a Dutch oven over medium-high heat. Add oil; swirl to coat. Add popcorn; cover andcook 3 minutes or until kernels pop, shaking pan frequently. When popping slows down, remove pan from heat. Let stand 1 minute or until popping stops.
Combine sugar, malted milk powder, cocoa, and salt. Lightly coat popcorn with cooking spray. Sprinkle with sugar mixture, and toss well.
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice