I absolutely love fresh, hot popovers steaming from the oven, but I usually refrain from making them because they are made with lots of eggs, butter and whole milk.
Not anymore since I found a recipe for a low-fat popover that calls for skim milk and very little oil. I didn't think they could taste like the popovers I like to make, but they do.
They have a crispy shell around them and are very, very tasty.
Crispy Crusty Popovers
2 egg whites
1 cup skim milk
1 tablespoon cooking oil
1 cup flour
1/4 teaspoon salt
Spray a popover (muffin) pan or 6-ounce custard cups with coating. Place cups in a baking pan; set aside. Beat egg and egg whites, beat in milk and oil. Add flour and salt; lightly beat until blended but still lumpy. Fill cups half full. Bake in 400-degree oven until firm, allowing 35 minutes for pans or 40 minutes for cups. Turn oven off. Make a slash in each popover with a sharp knife. Leave in oven for 5-10 minutes more or until crispy. Serve warm.
One popover is 126 calories, 4 g of fat (1 gram saturated fat) and is 3 points.
A Change of Pace Salad
1 tomato, finely chopped
3 tablespoons chopped red onion
3 tablespoons olive oil
1 1/2 tablespoons red-wine vinegar
1 clove garlic, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
4 packed cups torn Romaine lettuce leaves
In a large bowl, mix first 7 ingredients for dressing. Place lettuce on top of dressing; don't toss. Refrigerate until serving. To serve, toss. Makes 4 servings.
Each serving is 3 points.
Very Easy Meatloaf
2 pounds ground beef
1 1/2 cups bread crumbs (I like to make my own in the food processor)
1 cup warm water
3/4 cup catsup
1 teaspoon accent
1 package Lipton Onion Soup Mix
Mix all together. Bake at 350 degrees for one hour.
GARY'S TIP: To store dresser scarves and long doilies wrinkle-free, place them on a hanger that has a cardboard roll across the bottom. A rolled magazine securely taped will serve the same purpose.
FOOD FOR THOUGHT: Anyone can hold the helm when the sea is calm. -- Pubilius Syrus
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