I absolutely love fresh, hot popovers steaming from the oven, but I usually refrain from making them because they are made with lots of eggs, butter and whole milk.

Not anymore since I found a recipe for a low-fat popover that calls for skim milk and very little oil. I didn't think they could taste like the popovers I like to make, but they do.

They have a crispy shell around them and are very, very tasty.

Crispy Crusty Popovers

1 egg

2 egg whites

1 cup skim milk

1 tablespoon cooking oil

1 cup flour

1/4 teaspoon salt

Spray a popover (muffin) pan or 6-ounce custard cups with coating. Place cups in a baking pan; set aside. Beat egg and egg whites, beat in milk and oil. Add flour and salt; lightly beat until blended but still lumpy. Fill cups half full. Bake in 400-degree oven until firm, allowing 35 minutes for pans or 40 minutes for cups. Turn oven off. Make a slash in each popover with a sharp knife. Leave in oven for 5-10 minutes more or until crispy. Serve warm.

One popover is 126 calories, 4 g of fat (1 gram saturated fat) and is 3 points.

A Change of Pace Salad

1 tomato, finely chopped

3 tablespoons chopped red onion

3 tablespoons olive oil

1 1/2 tablespoons red-wine vinegar

1 clove garlic, crushed

1/2 teaspoon salt

1/4 teaspoon pepper

4 packed cups torn Romaine lettuce leaves

In a large bowl, mix first 7 ingredients for dressing. Place lettuce on top of dressing; don't toss. Refrigerate until serving. To serve, toss. Makes 4 servings.

Each serving is 3 points.

Very Easy Meatloaf

2 pounds ground beef

2 eggs

1 1/2 cups bread crumbs (I like to make my own in the food processor)

1 cup warm water

3/4 cup catsup

1 teaspoon accent

1 package Lipton Onion Soup Mix

Mix all together. Bake at 350 degrees for one hour.

GARY'S TIP: To store dresser scarves and long doilies wrinkle-free, place them on a hanger that has a cardboard roll across the bottom. A rolled magazine securely taped will serve the same purpose.

FOOD FOR THOUGHT: Anyone can hold the helm when the sea is calm. -- Pubilius Syrus

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