Recipes

INGREDIENTS:

• 1 egg
• 3 egg whites
• 1 cup soft tofu, crumbled
• 1 1/2 cups skim milk (or low-fat unsweetened soy, almond or rice milk)
• 2 tbsp olive oil
• 1 cup Kamut flour
• 1/2 cup quinoa flour
• 1 tbsp baking powder
• 1/2 cup low-fat Parmesan cheese, grated
• Olive oil cooking spray

INSTRUCTIONS:

1. Preheat oven to 425ºF. Blend egg, egg whites, tofu, milk and oil in a blender until smooth.
2. In a medium bowl, whisk dry ingredients and Parmesan. Add wet ingredients to dry ingredients and whisk until smooth. Let sit 15 to 20 minutes. Preheat standard muffin tin or popover pan in oven for 5 minutes.
3. Mist hot muffin or popover pans with cooking spray. Fill cups 3/4 full with batter. Bake 10 minutes, reduce temperature to 350ºF and bake an additional 5 to 7 minutes or until golden.

OPTION:

To make mini popovers, use a mini-muffin pan and reduce cooking time to 7 minutes at 425ºF, then 4 to 5 minutes at 350ºF.