Reprinted with permission from The Diabetes Comfort Food Cookbook by Robyn Webb (American Diabetes Association, 2011)
Makes 12 popovers
1 cup all-purpose flour, sifted
1/4 cup plus 1 Tbsp freshly grated Parmesan cheese
1/4 tsp freshly ground pepper
2 large eggs
1 egg white
1 cup 1 percent milk
1 Tbsp butter, melted
2 scallions, minced
- Preheat oven to 425° F. Lightly coat a 12-cup muffin tin with nonstick cooking spray and put in oven to preheat.
- Whisk flour, Parmesan, salt and pepper in medium bowl. Make a well in center of flour mixture.
- Whisk eggs, egg white, milk and butter together until frothy. Pour into well of flour mixture and whisk just until smooth. Stir in the scallions.
- When a drop of water sizzles in the pan, the pan is hot enough. Spoon in batter, dividing it evenly among the 12 cups. Bake 15 minutes. Reduce oven temperature to 350° F and bake until popovers are golden and puffed, about 10 minutes longer. Immediately remove popovers from pan and make a small slit in the side of each to release steam.
Per Serving 80 calories, 4 g protein, 9 g carbohydrates, 0 g fiber, 1 g sugar, 3 g fat, 1 g saturated fat, 36 mg cholesterol, 78 mg sodium
Source: From our sister publication Diabetes Focus Spring 2013