Popovers Recipe With Orange Juice and Spices

Spiced Breakfast Ingredients

½ cup all purpose flour
2 eggs, whole
2 cups strawberries
½ cup milk, fat free
½ cup sour cream, light or fat free
4 teaspoon orange juice
¼ teaspoon orange peel
3 teaspoon brown sugar, packed
A dash of salt
1/8 teaspoon cinnamon, ground
2 teaspoon cooking oil
Cooking spray

Method:

1. For Popovers: Generously coat the sides and bottoms of 4, six ounce custard cups with nonstick cooking spray. Place the greased cups in a shallow baking pan and leave aside.
2. Combine whole eggs, oil and fat free milk in a medium size bowl. Beat the mixture with a rotary beater or a wire whisk. Add the salt and all purpose flour to the egg mixture and continue beating until the mixture is smooth. Pour this batter in the prepared custard cups. Don’t fill the cups up to the rim, keep them half full. Place the custard cups in a 400 degree Fahrenheit oven and bake for about 35 minutes or until the popovers are firm enough.
3. Remove the custard cups from the oven and prick each popover immediately with a fork to let the steam escape. If you want the popovers to be crispy then return them back to the oven and switch the oven off. Let the popovers stand in the oven for about 5 to 10 minutes or until crisp enough. Remove popovers from the custard cups. Split warm popovers crosswise into two halves and top with orange cream (recipe follows below) and fresh strawberries. Serve. This recipe makes 4 servings.
4. For Orange Cream: Combine ½ cup light sour cream, 3 teaspoons packed brown sugar, 4 teaspoon orange juice, ¼ teaspoon shredded orange peel and 1/8 teaspoon ground cinnamon in a medium size bowl. Cover and place the bowl in the refrigerator for about 4 to 24 hours or until ready to serve.

Health Tip:

• Spiced breakfast popover is a simple recipe which provides 202 calories, 5 gm total fat, 31 gm carbohydrates and 8 gm proteins per serving.
• This recipe contains dairy so if you are allergic to it then you can use soy milk for the popovers instead of milk.
• This recipe provides low to moderate amounts of sodium per serving – 170 mg sodium per serving.
• This recipe provides 109 mg cholesterol per serving. If you wish to reduce the cholesterol values of this recipe then use 4 egg whites instead of 2 whole eggs. Egg yolk is a very good source of cholesterol and should be avoided if you are on a low cholesterol diet.