Lemon pepper popovers

Yield: 6 Servings

Ingredients:

1 c Flour unbleached white
1 c Skim milk; at room temp
1 tb Olive oil extra virgin
1/4 ts Salt; or to taste
1/2 ts Black pepper;coarsely ground -or cracked
2 ts Lemon rind; freshly grated
3 ea Egg whites;lightly beaten

Instructions:

*Anne's note:I'd omit the salt to reduce the sodium These delicious popovers take advantage of lemon's strong affinity

with freshly ground black pepper. They rise best in baked in deep

molds in a very hot oven. One of the best ways to grate lemon peel is

to remove the zest in strips using a vegetable peeler, then grind it

to a powder in a spice mill. Preheat oven to 450F. Sift the flour into a mixing bowl and gradually whisk in the milk. Add the remaining ingredients whisking just to mix. The mixture should be the consistency of heavy cream. If necessary add more milk. Grease popover molds or muffin cups with vegetable oil spray or a little olive oil. Fill each mold 1/2 full. Bake for 15 minutes without opening the door. Reduce heat to 375F and continue baking for 20 to 25 minutes or until the popovers are browned. Unmold and serve at once. 119 calories per serving: 5 g protein 3 g fat 18 g carbohydrate 166 sodium 1 mg cholestrol MAKES: 6-8 LARGE POPOVERS SOURCE:_Stephen Raichlen's High-Flavor Low-Fat Cooking_ posted by Anne MacLellan