For an extra punch of protein and fiber, replace 1 cup of the corn or rice cereal with bite-size wheat square cereal.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
20 mins
total:
40 mins
Servings:
36
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly coat a large piece of foil with cooking spray; set aside. In a large roasting pan toss together corn cereal, rice cereal, pretzels, and almonds; set aside.

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  • In a medium saucepan combine brown sugar, butter, and corn syrup. Cook and stir over medium heat until mixture just begins to bubble. Continue cooking at a moderate, steady rate, without stirring, for 5 minutes more. Remove saucepan from heat; stir in baking soda. Pour over cereal mixture; stir gently to coat.

  • Bake in a 300 degree F oven for 15 minutes; stir cereal mixture and bake 5 minutes more. Remove from oven; stir in dried fruit. Spread on prepared foil to cool. Store in an airtight container. Makes 36 (1/3-cup) servings.

Nutrition Facts

76 calories; protein 1g 2% DV; carbohydrates 12.9g 4% DV; exchange other carbs 1; dietary fiber 0.7g 3% DV; sugars 5.6g; fat 2.5g 4% DV; saturated fat 0.9g 5% DV; cholesterol 3.4mg 1% DV; vitamin c 1.1mg 2% DV; folate 39.9mcg 10% DV; calcium 27.7mg 3% DV; iron 1.7mg 10% DV; magnesium 8.1mg 3% DV; potassium 33.6mg 1% DV; sodium 97.5mg 4% DV; thiamin 0.1mg 8% DV.