Pumpkin Popovers - 19g Carbs, 1g Fiber
From: Eating Well - November/December 1992
NUTRITION PROFILE - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol
| Low saturated fat | Low sodium | Heart healthy | Healthy weight
Active Time: 15 minutes
Total Time: 50 minutes
Makes: 1 dozen popovers
1/4 cup canned pumpkin puree
3 large eggs
3 large egg whites
2 cups nonfat milk
2 tablespoons canola oil
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pumpkin-pie spice
1/8 teaspoon cayenne
Preheat the oven to 400 degrees F. Place a 12-cup muffin pan on a
baking sheet in the oven to preheat.
Whisk together pumpkin puree, eggs, egg whites, milk and oil in a
medium bowl until smooth.
Combine flour, salt, pie spice and cayenne in a large bowl. Add the
pumpkin mixture to the dry ingredients and whisk until smooth.
Remove the muffin pan from the oven and coat it with cooking spray.
Divide the batter among the prepared cups. Bake the popovers until
they are puffed and browned, about 25 minutes. Remove the popovers
from the oven and reduce the oven temperature to 350 degrees F. With
a small knife cut small slits into the sides of the popovers, about
3 or 4 per popover. Bake an additional 7 to 10 minutes. Serve hot.
Make Ahead Tip:
Prepare up to 8 hours in advance. Reheat at 325 degrees F for 7 minutes.
Makes: 1 dozen popovers
Nutrition per Serving:
134 Calories, 4g Fat, 1g Sat, 1g mono, 54mg Cholesterol, 6g Protein,
19g Carbs, 1g Fiber, 146mg Sodium, 128mg Potassium
Nutrition Bonus: Selenium (20% daily value), Vitamin A (19% dv), Folate (17% dv)
1 Carbohydrate Serving
Exchanges: 1 starch, 1 fat
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