Popovers are much like little Yorkshire puddings
--golden brown puffs of dough that rise high and
are hollow inside.
They make an excellent accompaniment to meat
or chicken dishes and are enjoyable at breakfast.
This recipe adds cheddar cheese to the traditional
plain recipe.
Makes eight.
2 eggs, at room temperature
1 egg white, at room temperature
1-1/4 cups skim milk, at room temperature
1-1/4 cups flour
1/4 teaspoon salt
1/2 cup low-fat Cheddar cheese
Preheat oven to 450 degrees.
Generously grease eight popover tins,
muffin cups, or ramekins with light margarine.
If you're using muffin cups, fill every other cup--
otherwise the sides of the popovers will touch
and stick together when they rise.
Beat eggs and egg white with a rotary beater
until frothy (don't use your mixer for this recipe--
it will over beat the batter).
Add milk; mix 1 minute.
Add flour and salt; beat 2 minutes,
until batter is smooth.
Fill tins 1/3 with batter.
Sprinkle with 1 tablespoon cheese;
top with remaining batter.
Bake 20 to 25 minutes
(no peeking in the oven while they cook!),
until they've risen high and golden.
Remove from oven and carefully puncture
each popover with a sharp knife to release steam.
Serve at once.