Lemon Pepper Popovers
Makes: 6-8 large popovers

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.

1 cup flour, unbleached white
1 cup skim milk, room temperature
1 tbsp olive oil, extra virgin
1/4 tsp salt or to taste
1/2 tsp black pepper, coarsely ground or cracked
2 tsp freshly grated lemon rind*
3 egg whites, lightly beaten

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 oil spray or a little olive oil. Fill each mold 1/2 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.

*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.

119 calories per serving: 5 g protein, 3 g fat, 18 g carbohydrate, 166 mg sodium, 1 mg carbohydrate