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


Recipe Summary test

20 mins
40 mins


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; protein 1g; carbohydrates 12.9g; dietary fiber 0.7g; sugars 5.6g; fat 2.5g; saturated fat 0.9g; cholesterol 3.4mg; vitamin c 1.1mg; folate 39.9mcg; calcium 27.7mg; iron 1.7mg; magnesium 8.1mg; potassium 33.6mg; sodium 97.5mg; thiamin 0.1mg.