Curried Snack Mix Recipe
Diabetic Friendly Recipe
Curry and Worcestershire spice up rice cakes, pretzels, and corn cereal for a low fat Curried Snack Mix.
Curry powder is actually a mix of up to 20 spices. Spices include cardamon, ginger, fenugreek, chiles, cinnamon, cloves, coriander, cumin fennel seeds and turmeric. Curry powder can have more spices added to the mixture to suit the tastes of a particular individual.
3 plain rice cakes, broken into bite-size pieces
1 cup bite-size square corn cereal or oyster crackers
3/4 cup pretzel sticks, halved (1 ounce)
1 tablespoon butter, melted
1 teaspoon Worcestershire sauce
In a 13 x 9 x 2-inch baking pan stir together broken rice cakes, corn cereal or oyster crackers, and pretzels.
In a small bowl stir together melted margarine, Worcestershire sauce, and curry powder. Drizzle margarine mixture over cereal mixture. Toss until coated.
Bake in a 300-degree oven for 20 minutes, stirring twice. Cool about 30 minutes before serving. If desired, store cooled mixture in a tightly covered container up to three days.
Recipe makes 6 servings
Serving Size: 1/2-cup
Calories: 72; Total >Fat: 2g; Saturated Fat: .5g; Carbohydrates: 12g; Cholesterol: 0; Sodium: 144mg; Fiber: 1g;
Exchanges: 1/2 carbohydrate, 3 fat; 1 Starch
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