by kirra » Wed Jul 02, 2008 4:17 am
Cinnamon Crispas
Ingredients:
1 bag (full size — 3-4 oz.) plain pork rinds
15 pkgs Splenda
4 tablespoons butter
1 tablespoon cinnamon
Preparation:
Drizzle melted butter over the rinds or put in a plastic bag and shake well to coat. Mix Splenda and cinnamon in a paper bag, then drop pork rinds into bag and shake, shake, shake!
If they become soft or soggy later, put them in a warm oven and let them crisp up again. Serves 4.
Carbs: 3 net grams of carbohydrate per serving.
[b][size=150]Cinnamon Crispas[/size]
Ingredients:
[/b]
1 bag (full size — 3-4 oz.) plain pork rinds
15 pkgs Splenda
4 tablespoons butter
1 tablespoon cinnamon
[b]Preparation:[/b]
Drizzle melted butter over the rinds or put in a plastic bag and shake well to coat. Mix Splenda and cinnamon in a paper bag, then drop pork rinds into bag and shake, shake, shake!
If they become soft or soggy later, put them in a warm oven and let them crisp up again. Serves 4.
[b]Carbs: [/b] 3 net grams of carbohydrate per serving.