Cocktail Popovers
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 23.7
- Total Fat: 0.9 g
- Cholesterol: 11.6 mg
- Sodium: 42.6 mg
- Total Carbs: 2.9 g
- Dietary Fiber: 0.1 g
- Protein: 1.1 g
View full nutritional breakdown of Cocktail Popovers calories by ingredient
Introduction
Light, fluffy popovers with jalapeno cream cheese filling. Light, fluffy popovers with jalapeno cream cheese filling.Number of Servings: 36
Ingredients
-
• 1 cup skim milk
• 2 large eggs
• 1 large egg white
• 1/2 tsp salt
• 1 tbsp butter, melted
• 1 tbsp extra-virgin olive oil
• 1 cup all-purpose flour
Jalapeno Cream Cheese
• brick light cream cheese
• 2 Tbsp jalapenos (jarred)
Directions
Preparation
1. Start to finish: 40 minutes (10 minutes active). Makes 30 servings.
2. Heat oven to 220 C (425 F). Set 2 mini muffin tins on a baking sheet. Coat tins with cooking spray, then place them (on the baking sheet) into the oven to heat.
3. Meanwhile, to make the batter, in a blender or food processor, combine milk, eggs, egg white, melted butter, olive oil, flour and salt. Blend for 15 seconds. Scrape down the sides of the container, then blend for another 30 seconds.
4. To make jalapeno cream cheese cocktail popovers, remove, muffin tins from oven and spoon a heaping tablespoon of batter into each cup. Bake for 25 to 30 minutes or until deep golden brown and crisp. Remove popovers from pans and set on a rack to cool. When ready to serve, poke a hole in the bottom of each popover. Put jalapeno cream cheese in a small sturdy plastic bag. Gather the bag and squeeze the cheese into one corner. With scissors, snip off the tip of the bag and squeeze 5 ml (1 tsp) of the cheese into each popover. Serve immediately.
To make jalapeno cream cheese simply let brick of cream come to room temperature. Put in stand mixer and mix for a minute. Dice jalapenos and add to cheese. Mix again on high speed until creamy. Add a bit of jalapeno juice if desired.
Serving Size: makes 36 popover
Number of Servings: 36
Recipe submitted by SparkPeople user MILLIEBEAN.
1. Start to finish: 40 minutes (10 minutes active). Makes 30 servings.
2. Heat oven to 220 C (425 F). Set 2 mini muffin tins on a baking sheet. Coat tins with cooking spray, then place them (on the baking sheet) into the oven to heat.
3. Meanwhile, to make the batter, in a blender or food processor, combine milk, eggs, egg white, melted butter, olive oil, flour and salt. Blend for 15 seconds. Scrape down the sides of the container, then blend for another 30 seconds.
4. To make jalapeno cream cheese cocktail popovers, remove, muffin tins from oven and spoon a heaping tablespoon of batter into each cup. Bake for 25 to 30 minutes or until deep golden brown and crisp. Remove popovers from pans and set on a rack to cool. When ready to serve, poke a hole in the bottom of each popover. Put jalapeno cream cheese in a small sturdy plastic bag. Gather the bag and squeeze the cheese into one corner. With scissors, snip off the tip of the bag and squeeze 5 ml (1 tsp) of the cheese into each popover. Serve immediately.
To make jalapeno cream cheese simply let brick of cream come to room temperature. Put in stand mixer and mix for a minute. Dice jalapenos and add to cheese. Mix again on high speed until creamy. Add a bit of jalapeno juice if desired.
Serving Size: makes 36 popover
Number of Servings: 36
Recipe submitted by SparkPeople user MILLIEBEAN.