DIABETIC HERB POPOVERS

DIABETIC HERB POPOVERS YIELD: 6 popovers 1 cup bread flour 1 cup skim milk 1 egg 2 egg whites 2 teaspoons vegetable oil 1 teaspoon dried dillweed 1/4 teaspoon salt Vegetable cooking spray 1 Combine first 7 ingredients in a medium bowl; beat at low speed of an electric mixer just until blended and smooth. 2 Fill six 6-ounce custard cups coated with cooking spray three-fourths full. Bake at 425* for 25 to 30 minutes or until crusty and dark brown. Serve immediately. Yield: 6 popovers. EXCHANGES PER POPOVER 1 Starch 1/2 Fat PER POPOVER: Calories 131 Carbohydrate 18.8g Protein 6.4g Fat 3.1g Cholesterol 38mg Fiber O.7g Sodium 148mg Parmesan Popovers: Substitute 1 teaspoon dried basil for dillweed. Stir 2 tablespoons grated Parmesan cheese into batter just before filling custard cups. Proceed with recipe as directed. Yield: 6 popovers. This variation has about the same amount of carbohy�drate as the Herb Popovers and is counted as 11/2 Starch and 1/2 Fat Exchange