Lemon pepper popovers

6 servings

Ingredients

Quantity Ingredient
1 cup Flour, unbleached white
1 cup Skim milk; at room temp
1 tablespoon Olive oil, extra virgin
¼ teaspoon Salt; or to taste
½ teaspoon Black pepper;coarsely ground or cracked
2 teaspoons Lemon rind; freshly grated
3 Egg whites;lightly beaten

Directions

*Anne's note:I'd omit the salt to reduce the sodium "These delicious popovers take advantage of lemon's strong affinity with freshly ground black pepper. They rise best in baked in deep molds in a very hot oven. One of the best ways to grate lemon peel is to remove the zest in strips using a vegetable peeler, then grind it to a powder in a spice mill."

Preheat oven to 450F. Sift the flour into a mixing bowl and gradually whisk in the milk. Add the remaining ingredients, whisking just to mix. The mixture should be the consistency of heavy cream. If necessary, add more milk. Grease popover molds or muffin cups with vegetable oil spray or a little olive oil. Fill each mold ½ full.

Bake for 15 minutes without opening the door. Reduce heat to 375F and continue baking for 20 to 25 minutes, or until the popovers are browned. Unmold and serve at once.

119 calories per serving: 5 g protein, 3 g fat, 18 g carbohydrate, 166 sodium, 1 mg cholestrol

MAKES: 6-8 LARGE POPOVERS SOURCE:_Stephen Raichlen's High-Flavor Low-Fat Cooking_ posted by Anne MacLellan

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