Sweet & Hot Popovers

Sweet & Hot Popovers
Makes:
24 popovers
Prep Time:
20
minutes
Total Time:
47
minutes
Low Calorie
A Publish My Bliss recipe contest winning entry from Corla Eileen Duckett.

“Everyone knows me as Chef Cee Duckett. I just started a natural/organic bakery and catering company and natural bliss® is something I can use to bring people good food that’s good for them.”

In this recipe:


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Ingredients:

  • 2 tablespoons butter, melted
  • 1/2 cup Vanilla Flavor NESTLÉ COFFEE-MATE NATURAL BLISS All-Natural Coffee Creamer
  • 2 large eggs
  • 3/4 cup all-purpose flour
  • 6 ounces Brie, cut into 24 cubes
  • 1/2 cup jalapeño jelly

Directions:

PREHEAT oven to 400° F. Brush mini muffin tins with butter.

COMBINE Coffee-mate and eggs in medium mixer bowl. Beat on medium speed until well blended; add flour. Beat until smooth.

POUR into prepared muffin tins, filling each cup halfway.

BAKE for 10 minutes; reduce oven temperature to 350° F. Bake for 15 minutes or until puffed up and lightly golden.

CUT a slit in each popover; push in a Brie cube.

BAKE for 2 to 3 minutes or until brie melts. Remove from tins and place on a plate.

TOP each popover with a teaspoon of jalapeño jelly. Serve warm.

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Nutrition Facts

Serving Size: 1/24 of recipe

Servings Per Recipe: 24 

  • Calories: 70
  • Calories from Fat: 35
  • Total Fat: 4g (6% of DV)
  • Saturated Fat: 2.5g (11% of DV)
  • Cholesterol: 30mg (10% of DV)
  • Sodium: 65mg (3% of DV)
  • Carbohydrates: 8g (3% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 5g
  • Protein: 2g
  • Vitamin A: 2% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Sweet & Hot Popovers

Ingredients

  • 2 tablespoons butter, melted
  • 1/2 cup Vanilla Flavor NESTLÉ COFFEE-MATE NATURAL BLISS All-Natural Coffee Creamer
  • 2 large eggs
  • 3/4 cup all-purpose flour
  • 6 ounces Brie, cut into 24 cubes
  • 1/2 cup jalapeño jelly

 

Directions

PREHEAT oven to 400° F. Brush mini muffin tins with butter.

COMBINE Coffee-mate and eggs in medium mixer bowl. Beat on medium speed until well blended; add flour. Beat until smooth.

POUR into prepared muffin tins, filling each cup halfway.

BAKE for 10 minutes; reduce oven temperature to 350° F. Bake for 15 minutes or until puffed up and lightly golden.

CUT a slit in each popover; push in a Brie cube.

BAKE for 2 to 3 minutes or until brie melts. Remove from tins and place on a plate.

TOP each popover with a teaspoon of jalapeño jelly. Serve warm.

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