Lighter Popovers

1 egg
2 egg whites
1 cup all-purpose flour (or substitute some whole wheat flour)
1 cup low-fat or fat-free milk
1/2 teaspoon salt

Heat oven to 450 F.  Lightly grease an 8-cup popover pan.

Place all ingredients in blender in the order listed. Cover and blend on medium speed for about 15 seconds, stopping blender to scrape sides if necessary, just until smooth.  Fill cups about half full.

Bake for 20 minutes.  Reduce oven temperature to 350 F.  Bake for about 20 minutes longer or until deep golden brown.  Immediately remove from cups and serve hot.

Makes 8 popovers.

From BettyCrocker.com

Chocolate and Almond Biscotti

2 cups (269 grams) whole-wheat flour

2 tablespoons (17 grams) flaxseed

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup granulated sugar

1/3 cup packed dark brown sugar

2 large egg whites

1 large egg

1 1/2 teaspoons vanilla extract

2/3 cup bittersweet chocolate chips

3/4 cup sliced almonds

Heat oven to 350°F.

Combine flour, flaxseed, baking soda, and salt in a bowl, stirring with a whisk.

Combine sugars, egg whites, and egg in a bowl; beat with a mixer at high speed for 2 minutes.  Add vanilla and mix well.  Add flour mixture to egg mixture; stir until combined.  Fold in chocolate and

almonds. 

Divide dough into 3 equal portions.  Roll each portion into a 6-inch-long roll.  Arrange the rolls 3 inches apart on a baking sheet lined with parchment paper.  Pat to a 1-inch thickness.  Bake for 28 minutes or until firm.

Remove rolls from baking sheet and cool for 10 minutes on a wire rack.  Reduce oven temperature to 325°F.

Cut rolls diagonally into 30 half-inch slices.  Place, cut sides down, on baking sheet.  Bake for 7 minutes.  Turn cookies over, and bake for another 7 minutes (cookies will be slightly soft in center but will harden as they cool).  Remove from baking sheet and cool on a wire rack.

Makes about 30 biscotti.

From Cooking Light