Late-Night Nibbles -- Taco Popcorn Ole and Chocolate Peanut Butter Apples

NOTE: The following recipes are a couple of excellent late-night nibbles or delicious items for a buffet table or appetizers for a party.

Taco Popcorn Ole

9 cups air-popped popcorn
  Butter-flavored cooking spray
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon ground red pepper (optional)

1. Preheat oven to 350 degrees. Line 15x10-inch jelly-roll pan with foil.
2. Place popcorn in single layer in prepared pan. Coat lightly with cooking spray.
3. Combine chili powder, salt, garlic powder and red pepper, if desired, in small bowl; sprinkle over popcorn. Mix lightly to coat evenly.
4. Bake 5 minutes or until hot, stirring gently after 3 minutes. Spread mixture in single layer on large sheet of foil to cool.
(Makes 6 (1-1/2 cup) servings.)

Tip: Store popcorn mixture in tightly covered container at room temperature up to 4 days.
Nutrients per Serving: 48 calories, 10g carbohydrate, 2g dietary fiber, 2g protein, 1g fat, <1g saturated fat, 0mg cholesterol, 199mg sodium.

Chocolate-Peanut Butter-Apple Treats

1/2 (8-ounce package) fat-free or reduced-fat cream cheese, softened
1/4 cup reduced-fat chunky peanut butter
2 tablespoons mini chocolate chips
2 large apples

1. Combine cream cheese, peanut butter and chocolate chips in a small bowl; mix well.
2. Cut each apple into 12 wedges; discard stems and seeds. Spread about 1-1/2 teaspoons of the mixture over each apple slice.
Makes 8 servings (4 apple wedges and 1-1/2 teaspoons spread).

Nutrients per Serving: 101 calories, 12g carbohydrate, 2g dietary fiber, 4g protein, 4g fat, 1g saturated fat, 2mg cholesterol, 144mg sodium.

(Recipes taken from Low-Carb Snacks & Appetizers, Favorite All Time Recipes.)