Preheat oven to 425F. Coat an 8-cup muffin pan or popover pan with cooking spray.
To make the popovers, sift the flour, slat, and sugar into a mixing bowl and make a well in the center. Break the eggs into the well, add the milk, and beat together with a fork. Using a wire whisk, gradually work the flour into the liquid to make a smooth batter.
Divide the batter evenly among the prepared muffin cups. They should be about 2/3 full. with a spoon, drop a few blueberries into the batter in each cup, dividing them equally.
Bake in the middle of the oven until the popovers are golden brown, well risen, and crisp around the edges, about 25 to 30 minutes.
Meanwhile, make the berry salad. Purée 1/2 cup of the raspberries in a blender. Strain the raspberries in a sieve to remove the seeds. Add 2 teaspoons sugar. Add the rest of the raspberries to the bowl, together with the strawberries and blueberries. Drizzle the raspberry sauce over the fruit.
Using a knife, unmold the popovers and dust them with powdered sugar. Serve hot, with the berry salad on the side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (139g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 33 (21%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 108.8mg||33 %|
|Sodium 503mg||17 %|
|Potassium 153.2mg||4 %|
|Total Carbohydrate 28g||8 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 25.9g|
|Protein 4.6g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 158
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