3 eggs, room temperature
1 cup (250 mL) all purpose flour
3 tbsp (15 mL) sugar
½ tsp (2 mL) cardamom
¼ tsp (1 mL) salt
1 cup (250 mL) milk, room temperature
3 cups (750 mL) fresh fruit, chopped
Pre-heat oven to 400 °F (200 °C). Generously grease a 12 cup non-stick muffin pan with shortening.
In a large bowl, beat eggs lightly. Add flour, sugar, cardamom, salt, and milk. Beat just until combined and mixture is smooth.
Meanwhile, heat muffin pan in the oven.
Divide egg mixture into hot muffin cups. Fill about ½ - ¾ full.
Bake for about 20 minutes. Reduce heat to 325 °F (160 °C) and cook for about 15-20 minutes longer, or until deep golden brown.
Remove from oven and tip popovers out of muffin cups.
Fill each warm popover with fresh chopped fruit.
Serve with Citrus sauce (recipe follows).
1 ½ cups (375 mL) non fat lemon yogurt
4 egg yolks
¼ cup (50 mL) sugar
1 tbsp (15 mL) lemon zest
In top of double boiler (or in small bowl) set over simmering water, whisk together yogurt, egg yolks, sugar and lemon zest.
Cook, stirring constantly, until mixture thickens, about 15 to 20 minutes.
Remove from heat and cover with plastic wrap; chill in refrigerator. Sauce will thicken a bit more in refrigerator.
Makes 12 Servings.
Carbohydrate: 23.5 g
Protein: 6.3 g
Fat: 3.8 g
Sodium: 88.7 mg
Fibre: 1.9 g