Ingredients

• 2 1/2 quarts popped popcorn (air popped)
• 1 cup plain non-fat yogurt
• 6 oz. light pancake syrup
• 2 teaspoons maple or caramel extract

Directions

1. Put popped popcorn in a large bowl and keep warm.
2. In a 2 1/2 quart saucepan, combine yogurt and light pancake syrup.
3. Bring to 225 degrees Fahrenheit on a candy thermometer and remove immediately from heat.
4. Add maple or caramel extract.
5. Pour over popped popcorn, stirring to coat.

Nutrition Facts

80 calories
2 g total fat
0 g saturated fat
0 mg cholesterol
75 mg sodium
14 g carbohydrates
1 g fiber
4 g sugar
2 g protein
19 mg potassium