MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Lemon Pepper Popovers
  Categories: Breads, Low fat
       Yield: 6 servings
  
       1 c  Flour, unbleached white
       1 c  Skim milk; at room temp
       1 tb Olive oil, extra virgin
     1/4 ts Salt; or to taste
     1/2 ts Black pepper;coarsely ground
            -or cracked
       2 ts Lemon rind; freshly grated
       3 ea Egg whites;lightly beaten
  
   *Anne’s note:I'd omit the salt to reduce the sodium
   
   “These delicious popovers take advantage of lemon’s strong affinity
   with freshly ground black pepper. They rise best in baked in deep
   molds in a very hot oven. One of the best ways to grate lemon peel is
   to remove the zest in strips using a vegetable peeler, then grind it
   to a powder in a spice mill.”
   
   Preheat oven to 450F. Sift the flour into a mixing bowl and gradually
   whisk in the milk. Add the remaining ingredients, whisking just to
   mix. The mixture should be the consistency of heavy cream. If
   necessary, add more milk. Grease popover molds or muffin cups with
   vegetable oil spray or a little olive oil. Fill each mold 1/2 full.
   Bake for 15 minutes without opening the door. Reduce heat to 375F and
   continue baking for 20 to 25 minutes, or until the popovers are
   browned. Unmold and serve at once.
   
   119 calories per serving: 5 g protein, 3 g fat, 18 g carbohydrate, 166
   sodium, 1 mg cholestrol
   
   MAKES: 6-8 LARGE POPOVERS SOURCE:_Stephen Raichlen’s High-Flavor
   Low-Fat Cooking_ posted by Anne MacLellan
  
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