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
We are able to read the history of `recipes` far back into history, in truth as far back into history as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, mostly, these old recipes were just simple hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to food historians is a series of clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. As we move into The time of the romans around 25BC a roman called Apicius wrote a number of scripts which described recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. He also tells us how the cooks of his times were skilled in the use of many different herbs, including a few you will know such as bay, mint and asafoetida. During the next few centuries, the powerful and rich houses tried to serve the most exotic banquets, and as a consequence, cooks and their collection of recipes could command a high salary. Even so, it wasn`t until the 19th century that haute cuisine and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, verifying, and writing down the recipes that were being prepared for the better households. By the arrival of the 1900s, cooking publications are increasing in popularity as a result of more people being able to read, more leisure time and having more disposable income. Like it or not, the introduction of television brings us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Cheddar Popovers_Lowfat recipe.
