An alternative to old school rice crispie cakes, this has a chewy texture and popcorn is very low in fat and calories. I used salty sweet mix popcorn for added taste, and a bag of white & pink marshmallows to get the baby pink colour. Best served after set & cut into slices.
Read on for full recipe...
1. Heat 1tsp low fat spread or butter in a saucepan
2. Add packet of marshmallows and melt until smooth
3. Mix in popcorn until the marshmallow mix has evenly coated each piece
4. Turn out onto a piece of greaseproof paper and leave to set
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