Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      cups          air-popped popcorn -- or low-fat
                        -- microwave
   3      ounces        shredded reduced-fat cheddar cheese -- about 3/4-cup

Preparation:

Preheat the oven to 375 degrees. Remove any unpopped kernels from the popcorn, and spread the popcorn on a large cookie sheet with sides. Popcorn should cover the pan bottom in a single layer, with as few as possible spaces in between kernels. Slowly, sprinkle the cheese over the popcorn, being careful that the cheese remains on the kernels. Bake for 3 to 4 minutes or until the cheese has melted onto the popcorn. Loosen any stuck cheese from the bottom of the pan with a broad spatula. Cool the popcorn in the pan on a wire rack. Serve immediately. Popcorn will keep for 2 to 3 days in an airtight container. 10 servings/Serving size: 1 cup