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Nutrition
Facts:
(per serving) |
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Calories: 163
Fat: 7g
Cholesterol: 115mg
Sodium: 232mg
Carbohydrate: 9g
Fiber: <1
Protein: 14g
Soy Protein: 8g
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This recipe is: |
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Kid
Friendly
Low Cholesterol
Low Sodium
Vegetarian |
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Recipes - Breakfast
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Very
Custardy Popovers
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| by
Mollie Katzen |
| Serves: 6 |
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| Popovers
are a delicious cross between a muffin and
a savory custard. They are a great choice
for baking with children, as the batter is
thin and very easy for small arms to mix.
Be sure to serve these within about 30 minutes
of baking them, so they will be very fresh.
You can butter them and spread them with jam,
or just eat them plain -- for breakfast, snacks,
or even for dinner, alongside a bowl of soup.
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| Measures
Translation Table |
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| Ingredients: |
1/2
cup GeniSoy®
Natural Protein Powder
1/2 cup unbleached all-purpose flour
1/4 tsp. salt
1 1/3 cups milk
3 large eggs
nonstick spray
butter for the pans (about 2 Tablespoons) |
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| Instructions: |
- Preheat the oven to 375°F.
- Combine the protein powder, flour and
salt in a medium-sized bowl and stir until
thoroughly combined.
- Measure the milk into a second bowl
or a 4-cup liquid measure, and add the
eggs. Beat gently with a whisk until smooth.
- Pour the liquid mixture into the dry
mixture, and stir until well blended.
(It's OK if there are a few lumps.)
- Spray 6 standard-size muffin cups or
popover cups with nonstick spray and place
a small slice of butter in each. Place
the pan in the oven for just a minute
or so, to warm the pan and melt the butter.
- Remove the heated, buttered pan from
the oven, and ladle in the batter, distributing
it equally among the prepared cups. The
batter should be level with the top of
the pan.
- Bake in the center of the oven for 30
minutes, or until puffy and golden. Remove
from the oven, and wait 1 minute before
loosening the popovers with a dinner knife
and transferring them to a serving plate.
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