Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 teaspoons vegetable oil
- 100g popping corn
- 2 egg whites
- 2 teaspoons unsweetened cocoa powder
- 65g dried cherries, chopped
Directions
Preheat the oven to 180C (fan oven 160C, gas mark 4). Put 14 paper bun cases into bun trays.
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. Information: A few popcorn kernels probably won't pop – just remove them.
When the popping stops, remove the pan from the heat. Cool for 5 minutes.
Whisk the egg whites and cocoa powder together in a large bowl. Stir in the cooled popcorn and dried cherries, and then share the mixture between the bun cases. Information: You could use sultanas or dried apricots instead of cherries.
Bake for 8 to 10 minutes until set, and leave to cool.