2 1/2 quarts popped popcorn (air popped)
1 cup plain non-fat yogurt
6 ounces (3/4 cup) light pancake syrup
2 teaspoons maple or caramel extract
Put popped popcorn in a large bowl and keep warm.
In a 2 1/2-quart saucepan, combine yogurt and light pancake syrup. Bring to 225*F on a candy thermometer and remove immediately from heat. Add maple or caramel extract. Pour over popped popcorn, stirring to coat.
Makes 2 1/2 quarts.
Nutritional Information: (based on 3-cup serving)
Total Calories 190; Fat – A Trace; Carbohydrate 38g; Sugar 3g; Fiber 1g; Protein 7g; Sodium 72mg.