Nutritional Information

(per serving)

1.3g protein
8.3g carbohydrate, of which 3.2g sugars
0.9g fat, of which 0.1g of saturates
1.1g fibre
40mg sodium, less than 1.1g salt



  • 2 tsp vegetable oil
  • 100g popping corn
  • 2 egg whites
  • 2 tsp unsweetened cocoa powder
  • 65g dried cherries, chopped



1 Preheat the oven to 180°C, fan oven 160°C, gas mark 4. Put 14 paper bun cases into bun trays.

2 Heat the vegetable oil in a large heavy-based saucepan with a tight-fitting lid. Add the popping corn, put the lid on and shake the pan to coat the kernels in the oil. Put the pan over a medium-high heat. The kernels will begin to pop, and when they do, carefully shake the pan occasionally.

A few popcorn kernels might not pop – just remove them.

3 When the popping subsides, remove from the heat. Cool for 5 minutes.

4 Whisk the egg whites and cocoa powder together in a large bowl. Stir in the cooled popcorn and dried cherries. Share the mixture between the bun cases, then bake for 8-10 minutes until set. Leave to Cool.

You could use sultanas or dried apricots instead of cherries.

If you enjoyed making this recipe and would like to share your success with others we’d love to hear from you