Popovers

Makes 6 large or 8 small popovers.

• 2 tbsp. butter

• 2 eggs

• 1 c. low-fat or other milk

• 1 c. flour

• Pinch of salt

Melt butter. Place a standard (21/2-inch) muffin pan or a popover pan in preheated 375-degree oven to heat.

Break eggs into a medium-large bowl. Beat eggs with a whisk as you drizzle in milk. Keep whisking until smooth. Sprinkle in flour and salt, and whisk until reasonably blended. The batter will have a few lumps. Remove pans from oven. Brush insides of 8 heated muffin cups or 6 popover cups with melted butter. Use a plastic measuring cup with a handle to scoop batter and pour into each buttered cup. They should be about 2/3full. If you have extra batter, butter and fill an additional cup. Bake in center of the oven for 30 uninterrupted minutes. Remove popovers from pan and serve immediately.

Nutrition information per serving (without roasted fruit):

Calories120 Fat 5 gSodium85 mgIncluding sat. fat 2 g

Carbohydrates13 g Calcium43 mg

Protein4 gCholesterol63 mgDietary fiber0 g

Diabetic exchanges per serving: 1 bread/starch exch. and 1 fat exch.

Homemade Roasted Fruit

You can eat roasted fruit as a snack or add some flavorful liquid and make it into a delicious compote. It's also a great substitute for homemade jam. Just spoon it into freshly baked Popovers. Allow about 1/2pound fruit per serving of any of the following. Make as many servings as you desire or as will fit in the baking dish. See variations above.

• Nonstick cooking spray

• Apples

• Pears

• Under-ripe bananas

• Papayas

• Pineapple

• Stone fruits such as peaches, plums, apricots, cherries

• Grapes

Spray a ceramic baking dish with nonstick cooking spray and preheat oven to 425 degrees.

Cut fruit into fairly large chunks, leaving the peel on. (If the fruit is peeled, it tends to fall apart.) Place chunks of fruit in a single layer, either peel side down or on sides in baking dish. Place dish in oven and let fruit roast for about 30 minutes. (Softer fruit, such as peaches and plums, will cook more quickly than harder fruit, such as apples or pears.) Check on grapes, which tend to leak sugary juices and stick after about 15 minutes, and gently loosen them with a spatula or shake the pan to keep them from sticking. You might want to add a second application of nonstick cooking spray at this point. When fruit feels tender to touch or a fork slides easily into the flesh, remove dish from oven and transfer fruit from dish onto a plate or a platter with a rim.