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Parmesan Popovers

Parmesan Popovers

Classic popovers are moist on the inside, crispy on the outside. We've added a crunchy top layer of Parmesan. If you don't have the cheese on hand, simply omit it for a more traditional version.

Cooking Light JANUARY 2009

  • Yield: 6 servings (serving size: 1 popover)

Ingredients

  • 1 cup 2% reduced-fat milk
  • 2 large egg whites
  • 1 large egg
  • 2.75 ounces all-purpose flour (about 2/3 cup)
  • 1.5 ounces whole wheat flour (about 1/3 cup)
  • 1/4 teaspoon salt
  • Cooking spray
  • 2 teaspoons butter, melted
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

1. Combine first 3 ingredients in a medium bowl, stirring with a whisk until blended. Let stand 30 minutes.

2. Preheat oven to 375°.

3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and salt, stirring with a whisk. Gradually add flour mixture to milk mixture, stirring well with a whisk.

4. Coat 6 popover cups with cooking spray; brush butter evenly among cups to coat. Place popover cups in a 375° oven for 5 minutes. Divide batter evenly among prepared popover cups. Sprinkle evenly with cheese. Bake at 375° for 40 minutes or until golden. Serve immediately.

Nutritional Information

Amount per serving
  • Calories: 143
  • Calories from fat: 0.0%
  • Fat: 4.5g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 8g
  • Carbohydrate: 17.5g
  • Fiber: 1.2g
  • Cholesterol: 45mg
  • Iron: 1.1mg
  • Sodium: 243mg
  • Calcium: 127mg
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Parmesan Popovers Recipe

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