3 egg whites
1/2 cup skim milk
1 tbsp margarine
1 (reduced calorie/melted)
1/3 cup bread flour
2 tbsp flour, whole-grain wheat
1/8 tsp salt
1 vegetable cooking spray
2 tbsp sharp cheddar cheese
1 (reduced fat/shredded)
Directions
Beat egg whites at high speed until foamy. Add milk and margarine;
beat at medium speed until well blended. Gradually add bread flour,
whole wheat flour and salt, beating until mixture is smooth. Coat
muffin pans with cooking spray. Heat at 450 degrees for 2-3 minutes
or until hot. Remove pans from oven. Pour 1 tablespoon batter into
each cup; sprinkle each with 1 teaspoon cheese. Fill cups
three-fourths full with remaining batter. Bake at 375 degrees for 45
minutes. Cut a small slit in top of each turnover and bake an
additional 5 minutes. Serve immediately. Yield: 6 popovers (70
calories each/27 percent from fat) Fat: 2.1 g (0.5 is saturated fat).
Recipe from The Low Fat Way to Cook Oxmoor House. Jo Merrill
Recipe by: Jo Merrill
Servings: 6 servings
Cheddar Popovers/Lowfat Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cheese; Diet; Healthy
The History of Recipes
Historians have found proof that recipes existed back into antiquity, in truth as far back into history as the Egyptians, and potentially, even further back. Having said that, in the main part, these old recipes were just simple pictorial instructions for food preparation.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, are some stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. Later on, in Roman times 25BC a man called Apicius compiled a collection of documents which described recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. Additionally, he tells us how the Roman cooks made use of many different aromatic flavours, including a few that are still present in modern kitchens for example bay, rue and parsley. Moving our culinary historical trip onwards, we find some books from the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the spicy food that is familiar to us all today, but instead recipes for the types of food on the menus of the rich and wealthy people of those days. Later on, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab cooking, including parsley and basil. These new foods and tastes led to a surge in manuscripts on cookery, most of which are kept safe in private collections. When we get to the 20th century, cookbooks were greatly in demand due to more people being able to read, more leisure time and having more disposable income. The arrival of TV gave us TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Cheddar Popovers_Lowfat recipe.
