Parmesan Popovers

Classic popovers are moist on the inside, crispy on the outside. We've added a crunchy top layer of Parmesan. If you don't have the cheese on hand, simply omit it for a more traditional version.

1 cup 2% reduced-fat milk
2 large egg whites
1 large egg
2.75 ounces all-purpose flour (about 2/3 cup)
1.5 ounces whole wheat flour (about 1/3 cup)
1/4 teaspoon salt
Cooking spray
2 teaspoons butter, melted
1/4 cup (1 ounce) grated fresh Parmesan cheese

1. Combine first 3 ingredients in a medium bowl, stirring with a whisk until blended. Let stand 30 minutes.

2. Preheat oven to 375°.

3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and salt, stirring with a whisk. Gradually add flour mixture to milk mixture, stirring well with a whisk.

4. Coat 6 popover cups with cooking spray; brush butter evenly among cups to coat. Place popover cups in a 375° oven for 5 minutes. Divide batter evenly among prepared popover cups. Sprinkle evenly with cheese. Bake at 375° for 40 minutes or until golden. Serve immediately.

Yield: 6 servings (serving size: 1 popover)

CALORIES 143 ; FAT 4.5g (sat 2.3g,mono 0.9g,poly 0.3g); CHOLESTEROL 45mg; CALCIUM 127mg; CARBOHYDRATE 17.5g; SODIUM 243mg; PROTEIN 8g; FIBER 1.2g; IRON 1.1mg

Cooking Light, JANUARY 2009