Healthier Low-Fat Chex Mix

I ABSOLUTELY  love Chex Mix. Not the kind out of the bag (it's OK), but the homemade kind. I could eat it 'til I'm sick. I just love that buttery, salty taste.

Oh, wait a minute. Buttery? Not good at all for us fat-conscience folk. Salty? Oh no, no, no. Bloating and high blood pressure here I come.

So this year I decided to experiment with the mixture and see if I could make it just as mouth-watering but H-E-A-L-T-H-I-E-R.

The lightened-up version isn't quite as sinful (or addicting) but it tastes great and it's good because it's actually easier to keep my hand out of the bowl.

Here is my recipe for a lighter-version, plus a variation of a Buffalo Chex Mix that is dynamite if you love spicy food like I do.

Lightened-Up Chex Mix

2 2/3 c. Corn Chex
2 2/3 c. Wheat Chex
2 2/3 c. Rice Chex
2 2/3 c. fat-free pretzels
One cup raw almonds


Spray butter flavored Pam or I Can't Believe It's Not Butter Spray on mix.

In a bowl mix:

1/2 Tsp. Garlic powder
2 Tblsp. Worcestershire sauce
Dash of Season salt

Toss the buttered cereal mix in the seasoning blend and spread on an ungreased baking sheet.
Bake at 250 degrees for 2 hours. Stir every 15 minutes.

To make the Buffalo Spice Low Fat Chex Mix, substitute 2 1/2 Tblsp. hot sauce for the worcestershire sauce and one packet of Fat-Free Ranch Dressing or Dip mix for the seasonings. Add in 2 tsp. celery seed and toast as directed above.