Curried Snack Mix
Low Sodium Recipe
Curry and Worcestershire sauce spice up rice cakes, pretzels, and corn cereal in this low-fat, low sodium Curried Snack Mix.
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 melted butter
1 teaspoon Worcestershire sauce
1/2 to 3/4 teaspoon curry powder
Recipe Note: You could also use 1-1/2 to 2 teaspoons (to taste) of curry salt. Whip up your own to have on hand by blending 1/4 cup curry powder, 2 tablespoons ground cumin and 1/2 cup Kosher salt. Place the ingredients in a small lidded glass container and mix well. Cover and store at room temperature for 6 months.
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 3 days. servings.
Recipe makes 6 servings
Serving size: 1/2-cup
Calories: 72; Total Fat: 2g; Saturated fat: 0.5g; Cholesterol: 0mg; Protein: 1g; Carbohydrates: 12g; Fiber: 0g; Sodium: 144mg