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ShareSpiced Breakfast Popovers
Nutrition Facts Per Serving:
- Servings Per Recipe: 2
- Calories: 202
- Protein(gm): 8
- Carbohydrate(gm): 31
- Fat, total(gm): 5
- Cholesterol(mg): 109
- Saturated fat(gm): 1
- Dietary Fiber, total(gm): 2
- Sodium(mg): 170
- Fruit(d.e): 1
- Starch(d.e): 1
- Other Carb(d.e): 1
- Fat(d.e): 1
Diabetic Exchanges
- Nonstick cooking spray
- 1 egg
- 1/3 cup fat-free milk
- 1 teaspoon cooking oil
- 1/3 cup all-purpose flour
- Dash salt
- 1 recipe Orange Cream (see below)
- 1 cup coarsely chopped strawberries
- Orange peel strips (optional)
- Powdered sugar (optional)
1. For popovers, generously coat the bottoms and sides of two 6-ounce custard cups with nonstick cooking spray. Place the custard cups in a shallow baking pan; set aside.
2. In a small bowl combine egg, milk, and oil. Beat with a wire whisk or rotary beater. Add flour and salt; beat until smooth. Pour batter into prepared custard cups, filling each half full. Bake in a 400 degree F oven about 35 minutes or until popovers are firm.
3. Remove popovers from oven and immediately prick each popover with a fork to let steam escape. (For crisper popovers, turn off oven; return popovers to the oven for 5 to 10 minutes or until desired crispness is reached.) Remove popovers from cups.
4. To serve, split warm popovers open at the tops; top with Orange Cream and strawberries. If desired, garnish with orange peel strips and powdered sugar. Makes 2 popovers.
- 1/4 cup fat-free dairy sour cream
- 1 1/2 teaspoons packed brown sugar
- 1/8 teaspoon finely shredded orange peel
- 2 teaspoons orange juice
- Dash ground cinnamon
Orange Cream: 1. In a small bowl combine sour cream, brown sugar, orange peel, orange juice, and cinnamon. Cover and refrigerate until ready to serve or up to 24 hours.
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