The Italian garnish known as gremolata—made of parsley, lemon rind, and garlic—provides the basis for these tasty popovers. Try them with beef tenderloin or pot roast.
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
1/4 cup finely chopped fresh flat-leaf parsley
1 teaspoon grated lemon rind
1 large garlic clove, minced
2 teaspoons butter, melted
How to Make It
Combine first 3 ingredients in a medium bowl, stirring with a whisk until blended. Let stand 30 minutes.
Preheat oven to 375°.
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. Stir in parsley, rind, and garlic.
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. Bake at 375° for 40 minutes or until golden. Serve immediately.
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These are fabulous! I made them the first time as written and they were great (although I used skim milk because that's what I keep on hand). Since then I have made them several times with out the lemon, garlic and parsley and like them even better! This is a never-fail recipe, just don't cheat on the time the batter sits. My husband can't believe these are low-fat. These are just as tasty as the expensive and high-fat popovers at the downtown bakery.