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

Diabetic Living Magazine


Ingredient Checklist


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.

  • 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; 2.5 g total fat; 0.9 g saturated fat; 3 mg cholesterol; 98 mg sodium. 34 mg potassium; 12.9 g carbohydrates; 0.7 g fiber; 6 g sugar; 1 g protein; 1 mg vitamin c; 40 mcg folate; 28 mg calcium; 2 mg iron; 8 mg magnesium;