When you really want a snack, try a handful of this. It doesn't sound diabetic-friendly but if you read the nutritional facts below, you will see it is okay once in awhile.
3 cups crispy rice cereal squares
2 cups toasted O-shaped cereal
2 cups small twisted or thin stick pretzels
1 cup oyster crackers
1 cup dry roasted peanuts
1 egg white
1/2 cup Splenda granular
1 tbsp Worcestershire sauce
1 tbsp paprika
2 cups small twisted or thin stick pretzels
1 cup oyster crackers
1 cup dry roasted peanuts
1 egg white
1/2 cup Splenda granular
1 tbsp Worcestershire sauce
1 tbsp paprika
Preheat oven to 300 degrees.
Spray a 10 x 15-inch baking or jellyroll pan with nonstick cooking spray; set aside.
Spray a 10 x 15-inch baking or jellyroll pan with nonstick cooking spray; set aside.
Combine the cereals, pretzels, crackers, and peanuts in a large bowl.
Beat the egg white until foamy and stir in the Splenda, Worcestershire sauce, and paprika. Pour the mixture over the cereal mixture in the large bowl; toss to coat well. Spread the mixture out in a single layer on the prepared baking sheet.
Bake for 20 to 25 minutes at 300 degrees. Stirring mixture every 10 minutes during baking. Allow to cool before serving.
Note: May be stored in an airtight container.
Yield: 16 servings
Per serving: Approximately 140 calories, 17 g carbs, 4 g protein, 1 g sugar, 2 g fiber, and 300 mg sodium.
Per serving: Approximately 140 calories, 17 g carbs, 4 g protein, 1 g sugar, 2 g fiber, and 300 mg sodium.
Note: I have never taken a picture of this and the following one is the closest I could find. However it is not this exact recipe.
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