Popovers with Mixed-Berry Sauce
- Level: Easy
- Yield: 6 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 190
- Total Fat
- 10 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 110 milligrams
- Sodium
- 270 milligrams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 1 grams
- Sugar
- 10 grams
- Protein
- 6 grams
- Total: 45 min
- Prep: 5 min
- Inactive: 5 min
- Cook: 35 min
Ingredients
Baking spray with flour
1 cup whole milk
3/4 cup all-purpose flour
3 large eggs, lightly beaten
1 teaspoon pure vanilla extract
Kosher salt
3 tablespoons unsalted butter, melted
1/4 teaspoon baking powder
1 cup frozen mixed berries
2 tablespoons granulated sugar* (See Cook's Note)
1 tablespoon confectioners' sugar, for dusting, optional* (See Cook's Note)
Directions
- Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin generously with baking spray and set aside.
- Whisk the milk, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl until combined. Drizzle in the melted butter while whisking until combined, then let the batter stand for 5 minutes. Whisk in the baking powder, then divide the batter evenly among the muffin cups (a scant 1/4 cup per muffin). Bake until the popovers are puffed and browned around the edges, 20 to 25 minutes, rotating the pan halfway through.
- While the popovers are baking, bring the berries, 1/2 cup water and granulated sugar to a simmer in a small saucepan over medium heat. Cook until the berries are juicy and soft and the liquid is reduced and thickened, about 10 minutes. Remove from the heat and cover to keep warm.
- When the popovers are done, turn them out of the pan, using a small spatula if necessary. Arrange 2 popovers on each of six plates and garnish with a dollop of the sauce and a dusting of confectioners' sugar if using.
Cook’s Note
In our diabetic-friendly desserts, we use small amounts of sweeteners in accordance with guidelines set up by the American Diabetic Association. As with all sweets, moderation is important.