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Lemon Popovers

These popovers have the traditional crispy crust and moist, tender inside--but they're made with skim milk and fewer eggs. A marvelous weekend breakfast for family and guests. Makes six. Fat per popover: 1.5 grams.

1 Cup Bread Flour
1 Cup Skim Milk
4 Egg Whites
1 Egg Yolk
1 Tbsp. Sugar
1 Tbsp. Lemon Juice
2 teas. Watkins Lemon Peel
1/4 teas. Salt

Heavily coat a popover pan or muffin tins with Watkins Cooking Spray. Combine all ingredients in a large bowl; stir with a wire whisk until smooth. Pour evenly into pan. Place in a COLD oven. Turn oven on to 450 degrees; bake 15 minutes. Reduce heat to 350 degrees; bake 35 minutes until crusty brown. Serve at once.

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