SHANNON ADAM'S FIT CORNER
RECIPE ARCHIVE - JANUARY '10

Parmesean Popovers

Ingredients:
1 egg
3 egg whites
1 c. soft tofu, crumbled
1 1/2 c. skim milk ( or low fat soy, almond or rice milk)
2 tbsp olive oil
1 c. Kamut flour
1/2 c. quinoa flour
1 tbsp baking powder
1/2 c. low fat parmesean cheese, grated
Olive oil cooking spray

INSTRUCTIONS:

1.    Preheat oven to 425 degrees. Blend egg, egg whites, tofu, milk and oil in blender until smooth.
2.    In medium bowl, whisk together dry ingredients and Parmesean. Add wet ingredients to dry ingr. and whisk until smooth. Let sit about 15-20 minutes. Preheat standard muffin tin or pan in oven for 5 minutes.
3.    Mist hot muffin pan with cooking spray. Fill cups 3/4 full with batter. Bake 10 minutes, reduce temp to 350 degrees and bake an additional 5-7 min. or until golden.

TIP: Pass on the parmesean cheese (omit it) and your popover batter can be used to make light, fluffy pancakes that are high in protein and calcium.

Nutrition Info:
Cal: 60
Total Fat: 3g
Carbs: 6g
Sugars: 1g
Protein: 3g
Sodium: 60mg
Cholesterol: 15mg

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