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!


  • 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


  • 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.

November 11, 2019
Bariatric Recipes Advice, Rants & Support Podcast: Real Talk