Recipes

[b][size=150]Carrot Buckwheat Popovers[/size][/b]

Carrot pairs with nutty buckwheat in these lighter-than-air popovers. This not-too-sweet version contains a fraction of the fat found in traditional popovers.

[b]Ingredients:[/b]

1 medium carrot, peeled and coarsely chopped
1 whole egg
2 egg whites
1-1/4 cups buttermilk
3 Tbsp melted, unsalted butter
1 cup buckwheat flour
1/4 cup packed brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
[b]
Preparation:[/b]

Preheat oven to 400°F. Lightly coat a 12-count muffin tin with vegetable cooking spray.

In a blender, combine the carrot, whole egg, egg whites, buttermilk and melted butter. Process until thoroughly mixed. Add the buckwheat flour, brown sugar, cinnamon and nutmeg and blend until just combined.

Pour the batter into the prepared muffin pan. Bake 35 minutes, or until the popovers are puffed and golden. Turn out and serve immediately. Makes 12 Popovers.

[b]Nutritional Info:[/b]
Per Popover:
99 Cal;
4 g Total Fat (2 g Sat Fat);
14 g Carb;
26 mg Cholesterol;
45 mg Sodium;
3 g Protein;
1 g Fiber.
Exchanges: 1 Starch; 1 Fat.