Recipe - Lemon Pepper Popovers

1 cup Flour, unbleached white
1 cup Skim milk; at room temp
1 tablespoon Olive oil, extra virgin
One fourth teaspoon Salt; or to taste
One half teaspoon Black pepper;coarsely ground
or cracked
2 teaspoon Lemon rind; freshly grated
3 Egg whites;lightly beaten

*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 One half 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: 68 LARGE POPOVERS SOURCE:_Stephen Raichlen's HighFlavor LowFat
Cooking_ posted by Anne MacLellan

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini