Cinnamon-Orange Popovers
From: High-Flavor, Low-Fat Cooking by Steven Raichlen
Makes: 8

1 cup all-purpose flour
2 teaspoons grated orange zest or grated tangerine zest
2 teaspoons poppy seeds
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup skim milk at room temperature
3 egg whites, lightly beaten
1 tablespoon canola oil

Spray popover molds or muffin tins, with nonstick coating.

Preheat the oven to 450 deg.

Place the dry ingredients (the first 5 ingredients) in a mixing bowl and make a well in the center. Add the milk, egg white, and oil and whisk just to mix. The batter should be the consistency of heavy cream; add a little more milk if necessary. Pour the batter into the molds, filling each mold 1/3 to 1/2 full.

Bake the popovers for 15 minutes without opening the oven door. Lower the heat to 350 deg and continue baking for 30 minutes, or until the popovers are puffed and well-browned. Unmold and serve at once.

Per serving: 93 calories, 2 gm fat, 1mg cholesterol, 170 mg sodium, 4 gm carbohydrate, 4 gm protein