Blueberry Popovers - sugar free

This recipe is so simple and so impressive - giant popovers that have risen high above the pan edges!

They have 1 cup of flour in them and divided between 8 and 12 popovers means about 8 carbs each.

Popovers are crispy on the outside, hollow and delicate on the inside – and not too sweet. Best served hot from the oven; don't worry if your popover centers collapse as that is typical.

Serve these with crisp bacon for a beautiful breakfast!

Ingredients

• Non-stick vegetable cooking spray
• 1 cup all-purpose flour
• 1/4 teaspoon baking powder
• Pinch of salt
• 2 tablespoons SPLENDA granulated
• 2 large eggs
• 1 cup 1% milk
• ½ cup fresh blueberries

Instructions

• Adjust the oven rack so you pan will be in the middle of the oven and preheat to 425° F.
• Coat a 6 large or 12 small cup muffin or popover pan with cooking spray.
• Sift the flour, baking powder, and salt into a large mixing bowl, lightly stir in the Splenda with a fork and make a well in the center of the mixture. Break the eggs into the well, add the milk and using a wire whisk, gradually work the flour into the liquid to make a smooth batter.
• Divide the batter evenly among the muffin cups; they should be about 2/3 full. Drop a few blueberries into the center of the batter in each cup, dividing them equally.
• Bake 25 to 30 minutes, until the popovers are golden brown, high and crisp around the edges.

Serve immediately.