These giant popovers will elicit at least one “wow” from an admiring guest impressed with your culinary talents. The good news is that they not only are easy to make, they also can be made ahead of time–just cool them to room temperature, wrap each popover tightly in plastic wrap or aluminum foil and store them in the freezer. To serve, unwrap them, place them on a baking sheet and bake in a 350-degree oven about 15 minutes.
When making them for breakfast I often add a teaspoon of ground cinnamon to the ingredients and serve them with honey or maple syrup. They also are good split and topped with leftovers as a hot entree or served cold stuffed with a chicken or tuna salad.
LIGHT POPOVERS
Preparation time: 15 minutes
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Yield: 6 popovers
Cooking time: 50 minutes
5 large egg whites
1 cup each: all-purpose flour, low-fat milk at room temperature
2 tablespoons corn-oil margarine or butter, melted
1. Heat oven to 450 degrees. Combine all ingredients in blender; blend at medium speed 15 seconds. Do not overmix.
2. Divide batter evenly among six 3 1/2-inch greased and floured custard cups; place on baking sheet. Bake 20 minutes. Reduce heat to 350 degrees; bake 25 more minutes. Pierce side of each popover with sharp knife and bake 5 more minutes.
Nutrition information per popover:
Calories ….. 139 Fat …………. 5 g Cholesterol .. 2 mg
Sodium …. 109 mg Carbohydrates .. 18 g Protein ……. 6 g
Q. Can this recipe be revised to reduce the egg yolks and cholesterol? My husband is diabetic and I have high cholesterol, so your advice is very helpful.
Ann Freeman, San Diego
LEMON SPONGE CUPS
Preparation time: 35 minutes
Yield: 8 servings
Cooking time: 45 minutes
2 tablespoons margarine, softened
1 cup sugar
1/4 cup all-purpose flour
5 tablespoons lemon juice
1/4 teaspoon salt
Grated rind of 1 lemon
3 egg yolks, well-beaten with fork
1 1/2 cups milk
3 egg whites, beaten until stiff but not dry
1. Heat oven to 350 degrees. Cream margarine in bowl of electric mixer; add sugar, flour, lemon juice, salt and rind. Beat until smooth. Mix egg yolks with milk. Add to mixture in bowl; beat until combined. Set aside. Fold egg whites into sugar mixture.
2. Divide batter evenly among 8 greased custard cups (8 ounces each), set in a pan of water. Bake 45 minutes. When done, each cup will contain lemon custard at bottom and sponge cake on top. It also may be baked in a 2-quart baking dish.
Nutrition information per serving:
Calories …. 196 Fat …………. 6 g Cholesterol … 86 mg
Sodium … 155 mg Carbohydrates .. 31 g Protein ……… 4 g
A. I used egg substitute in place of the egg yolks and specified 1 percent milk to further reduce the fat and cholesterol. I found I could also reduce the amount of sugar in these fun, easy-to-make little custard cakes.
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LIGHT LEMON SPONGE CUPS
Preparation time: 35 minutes
Yield: 8 servings
Cooking time: 45 minutes
3/4 cup sugar
1/4 cup all-purpose flour
5 tablespoons freshly squeezed lemon juice (juice from approximately 2 lemons)
2 tablespoons tub-style canola margarine
1/4 teaspoon salt
Zest from one lemon
1 cup 1-percent milk
1/3 cup non-fat egg substitute
3 egg whites, beaten until stiff but not dry
1. Heat oven to 350 degrees. Beat sugar, flour, lemon juice, margarine, salt and zest in medium bowl of electric mixer. Add milk and egg substitute; mix well. Fold beaten egg whites into sugar mixture until thoroughly combined.
2. Pour mixture evenly into 8 custard cups (8 ounces each) sprayed with non-stick vegetable spray; set in pan of water. Bake until set, 45 minutes.
Nutrition information per serving:
Calories ….. 143 Fat …………. 4 g Cholesterol .. 1 mg
Sodium …. 162 mg Carbohydrates .. 24 g Protein ……. 4 g
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Send your recipe for revision to: Cook it light, baiduhai, 435 N. Michigan Ave., Chicago, Ill. 60611-4041.