• 1 Cup milk
  • 2 Tablespoons unsalted butter, melted and divided
  • 1 Tsp. grated fresh orange zest
  • 1 Tsp. grated fresh lemon zest
  • 1/2 Tsp. vanilla extract
  • 1 Cup all-purpose flour
  • 3 Tablespoons sugar
  • 1/4 Tsp. salt
  • 1 Package (6 ounces) Driscoll's Raspberries
  • 2 large eggs
  • 1 large egg white
  1. Preheat the oven to 400?F.
  2. Whisk together the eggs, egg white, milk, 1 tablespoon of the butter, orange zest, lemon zest and the vanilla extract in a medium bowl. Combine the flour, sugar and salt in a separate bowl. Add the egg mixture to the flour mixture and stir until combined. Batter should be a little lumpy.
  3. Place the popover pan in the oven and heat for 5 minutes. Remove the pan and carefully brush the cups with the remaining 1 tablespoon butter. Divide the batter evenly among the 6 cups (about 1/3 of a cup per well). Sprinkle the raspberries over the batter (You can press a few into the batter if you need to).
  4. Bake until the popovers are puffed and golden brown, about 28-30 minutes. Serve immediately. 
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Serving Size:

1 slice (121g)

Calories 190
Total Fat 7 g
Saturated Fat 3.5 g
Cholesterol 85 mg
Sodium 390 mg
Total Carbohydrates 27 g
Dietary Fiber 2 g
Sugar 9 g
Protein 6 g