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Publisher Photo
"For a crunchy tasty snack mix that's perfect for parties or to take along to satisfy the 'munchies', give this nutty whole-grain version a try," suggests Cindy Giovanetti of Argyle, Texas.
MAKES:
18 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min.

Ingredients

  • 6 tablespoons egg substitute
  • 3 tablespoons sesame seeds, toasted
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon seasoned salt
  • 1 tablespoon fat-free cheese-flavored sprinkles*
  • 1-1/2 teaspoons onion powder
  • 1-1/2 teaspoons garlic powder
  • 1 teaspoon prepared mustard
  • 1 package (16 ounces) Wheat Chex
  • 1/3 cup each toasted almonds, salted cashews and dry-roasted peanuts

Directions

In a large bowl, whisk the first eight ingredients. Add the cereal and nuts; toss gently until coated. Spread onto two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake at 250° for 20 minutes. Stir to break apart large pieces. Bake 30 minutes longer or until dried, stirring every 15 minutes. Spread on waxed paper-lined baking sheets to cool. Store in an airtight container. Yield: 18 servings.
Editor's Note: This recipe was tested with Molly McButter fat-free cheese-flavored sprinkles. Look for it in the spice aisle or near the popcorn.
Originally published as Healthy Snack Mix in Light & Tasty October/November 2002, p12

Nutritional Facts

1/2 cup: 147 calories, 5g fat (1g saturated fat), 0 cholesterol, 536mg sodium, 23g carbohydrate (0 sugars, 4g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 6 tablespoons egg substitute
  • 3 tablespoons sesame seeds, toasted
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon seasoned salt
  • 1 tablespoon fat-free cheese-flavored sprinkles*
  • 1-1/2 teaspoons onion powder
  • 1-1/2 teaspoons garlic powder
  • 1 teaspoon prepared mustard
  • 1 package (16 ounces) Wheat Chex
  • 1/3 cup each toasted almonds, salted cashews and dry-roasted peanuts
  1. In a large bowl, whisk the first eight ingredients. Add the cereal and nuts; toss gently until coated. Spread onto two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake at 250° for 20 minutes. Stir to break apart large pieces. Bake 30 minutes longer or until dried, stirring every 15 minutes. Spread on waxed paper-lined baking sheets to cool. Store in an airtight container. Yield: 18 servings.
Editor's Note: This recipe was tested with Molly McButter fat-free cheese-flavored sprinkles. Look for it in the spice aisle or near the popcorn.
Originally published as Healthy Snack Mix in Light & Tasty October/November 2002, p12

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