1 cup unbleached white flour
1/4 tsp salt
1 cup skim milk
1 egg white
A Recipe for
Low-Cholesterol Popovers
Food Tip |
Avoid fruit and nuts. You are what you eat. |
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This Recipe for Low-Cholesterol Popovers is one of thousands in the Recipes-to-go Bread Cookbook.
A dessert without cheese is like a beautiful woman with only one eye. |
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This is a recipe for Low-Cholesterol Popovers from the recipe cookbook of Recipes-to-go (Bread)
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Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
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As a child my family's menu consisted of two choices: take it or leave it. |
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I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock. |
| Barbara Grizzuti Harrison |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
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Preheat the oven to 425 degrees. Oil muffin tins and preheat.
Combine all the ingredients in a bowl. Beat with a rotary beater or
wire wisk just until smooth. Pour the batter into the hot muffin
tins. Bake for 35 to 45 minutes or until brown.
1 popover - 68 calories, 1 bread exchange 11 grams carbohydrate, 3
grams protein, 1 gram fat 82 mg sodium, 67 mg potassium, 32 mg
cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93
Serves: 9
Low-Cholesterol Popovers Recipe brought to you by Recipes To-Go