Yield: 2 to 4 servings

1/3 cup popcorn kernels, popped

Grated zest of 1 lemon (colored portion of peel)

1/2 teaspoon ground black pepper

1/2 teaspoon table salt

2 tablespoons extra-virgin olive oil

2 tablespoons grated Parmesan cheese

1. Place popcorn in a large bowl.

2. Combine lemon zest, pepper, salt and olive oil in a small microwave-safe cup. Heat on high for 15 seconds, just to warm the olive oil. Drizzle half of the lemon-olive oil mixture over the popcorn. Stir the popcorn and drizzle with the remaining oil.

3. Use a dinner plate to cover the bowl like a lid. Holding the plate and the bowl together with both hands, shake the popcorn vigorously for several seconds to distribute the ingredients. Uncover and serve. (Store leftover popcorn in an airtight container or resealable plastic bag for up to three days.)

Per serving (based on 4): 160 calories; 9g fat; 2g saturated fat; 5mg cholesterol; 4g protein; 17g carbohydrate; no sugar; 4g fiber; 360mg sodium; 50mg calcium.