Recipe: Garlic-Rosemary Yorkshire Pudding

GARLIC-ROSEMARY YORKSHIRE PUDDING

3 eggs, room temperature*
1 1/4 cups skim milk, room temperature**
2 to 3 garlic cloves, minced
1 1/4 cups all-purpose flour
2 teaspoons chopped fresh rosemary (or 1/2 teaspoon dried rosemary leaves, crushed
1/2 teaspoon salt

Heat oven to 450 degrees F. Spray a 13x9-inch pan with nonstick cooking spray.

In small bowl with electric mixer, beat eggs, milk and garlic at medium speed for 1 minute.

Lightly spoon flour into measuring cup; level off. Add flour, rosemary and salt to egg mixture; beat at low speed just until smooth. Pour into the spray-coated pan.

Bake at 450 degrees F for 15 minutes. DO NOT OPEN OVEN. Reduce heat to 350 degrees F; bake an additional 20 to 30 minutes or until deep golden brown.

Serve immediately, cut into squares.

Makes 8 servings
Source: Recipe booklet: Fast and Healthy Magazine, Vol. 4, No. 6, Nov/Dec 1995