MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Popcorn Drops
  Categories: Diabetic, Desserts, Snacks, Cooky/bars, Low-fat/cal
       Yield: 6 servings
       2 c  Unsalted popped corn;             1/4 ts Salt
       3    Egg; whites                       1/4 ts Cream of tartar;
 	1/2 ts Baking powder			   2 tb Granulated sugar
   Place popped corn in food processor or food grinder.  Grind into
   kernel-size pieces.
   Beat egg whites until frothy and add baking powder, salt and cream of
   tartar.  Beat into stiff peaks.  Add sugar replacement, beating until
   well blended.  Fold popcorn pieces into stiffly beaten egg whites.
   Drop by teaspoonfuls onto lightly greased cookie sheets.
   Bake at 350 F for 12 to 14 minutes or until lightly browned.  Yield 36
   Exchange 6 cookies:  Negligible, 16 calories in 6 cookies.
   Source:  Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane
   Finsand c. 1982  Shared but not tested by Elizabeth Rodier, Nov 93.