8.3g carbohydrate, of which 3.2g sugars
0.9g fat, of which 0.1g of saturates
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.
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