Popovers Breakfast Recipe
Diabetic Friendly Recipe
Diabetic Popovers Breakfast made with basic ingredients of flour, salt, eggs, and skim milk to keep the fat out.
1 cup flour
1/2 teaspoon salt
1 cup skim milk
Sift flour and salt together; set aside.
Beat eggs and skim milk; add to flour. Beat until smooth and creamy. Pour into heated greased muffin tins, filling half full or less.
Bake at 375 degrees for 50 minutes, or until popovers are golden brown and sound hollow.
Note: Do not open oven for first 40 minutes.
- Do not open oven for first 40 minutes to ensure best results.
- There is a secret to light and airy popovers! Always use a very light touch in mixing and a very hot oven for baking.
- Popovers are always best when served hot from the oven.
What to do with leftover popovers - when they're best fresh out of the oven? You could use them as a base for strata or bread pudding. You could also crisp them in the oven for a few minutes, slice them open and stuff with your favorite cannoli, custard, cheesecake or cream puff filling. Drizzle with a sauce of your liking and enjoy a sweet treat.
Yield: 18 Popovers.
Serving size: 1 Popover
Exchanges: 1 serving equals 1/2 bread, 1/8 meat calories