| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Breads, Low fat |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
All-purpose flour |
| 1/3 |
c |
Whole wheat flour |
| 2 |
tb |
Walnuts |
| 2 |
lg |
Eggs |
| 3/4 |
c |
1% low-fat milk |
| 1/4 |
c |
Water |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. Preheat oven to 375°. Spray six 2/3 c popover tins or nine 1/2 c muffin
tins with vegetable oil spray.
2. In a food processor blend flours and 2 tbsp walnuts until walnuts are
ground fine. In a bowl whisk together eggs, milk, water, flour mixture,
and salt until combined well but still slightly lumpy.
3. Divide batter among tins. Bake in lower third of oven 45 minutes.
Popovers will not rise as much as classic version because of walnuts. Cut a
slit 1/2" long on top of each popover with a small sharp knife and bake 8
minutes more.
Per serving: 98 Calories; 2g Fat (21% calories from fat); 5g Protein; 14g
Carbohydrate; 62mg Cholesterol; 212mg Sodium
Recipe by: adapted from Gourmet Magazine
Posted to Digest eat-lf.v097.n059 by <ebburtis@ix.netcom.com> on Mar 3, 97.
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