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Preparation time 20 minutes Cooking time 25-30 minutes
You Will Need
Cooking spray
1 cup plain flour
Pinch of salt
1 teaspoon sugar
2 eggs
1 cup 1% milk
1/2 cup blueberries
1 tablespoon confectioners' sugar
Salad
1 cup raspberries
2 teaspoons sugar
1 cup thickly sliced strawberries
1 cup blueberries
What to Do
1. Preheat the oven to 425° F. Coat an 8-cup muffin pan or popover pan with cooking spray.
2. To make the popovers, sift the flour, salt, and sugar into a mixing bowl and make a well in the center. Break the eggs into the well, add the milk, and beat together with a fork. Using a wire whisk, gradually work the flour into the liquid to make a smooth batter.
3. Divide the batter evenly among the prepared muffin cups. They should be about 2/3 full. With a spoon, drop a few blueberries into the batter in each cup, dividing them equally.
4. Bake in the middle of the oven until the popovers are golden brown, well risen, and crisp around the edges, about 25 to 30 minutes.
5. Meanwhile, make the berry salad. Puree 1/2 cup of the raspberries in a blender. Strain the raspberries in a sieve to remove the seeds. Add 2 teaspoons sugar. Add the rest of the raspberries to the bowl, together with the strawberries and blueberries. Drizzle the raspberry sauce over the fruit.
6. Using a knife, unmold the popovers and dust with confectioners' sugar. Serve hot, with the berry salad.
Number of Servings: 8
Per serving: Calories 131, fat 2 g, saturated fat 1 g, cholesterol 56 mg, sodium 38 mg, carbohydrate 23 g, fiber 3 g, protein 5g
Tips:
Use frozen blueberries, thawed and well drained, if fresh are not available. You can use thawed frozen raspberries and blueberries for the berry salad as well.
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