Yorkshire Pudding
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
cup |
all-purpose flour |
|
1/2 |
teaspoon |
salt |
|
2 |
large |
eggs |
|
1 |
cup |
2% low-fat milk |
|
3 |
tablespoons |
vegetable oil -- *see Note |
|
Heat oven to 450°F. Pour vegetable oil or drippings into 6 muffin tines and place in oven to get them hot. Beat eggs and milk until light and fluffy. Sift flour and salt together. Stir the dry ingredients into wet just until incorporated. Carefully remove muffin tin from oven and pour batter into the cups. Bake for 15 to 20 minutes or until puffed and dry. Notes: You can also use pan drippings from the roast beef or even bacon fat. Makes 6 servings |
Per Serving: 181 Calories; 9g Fat (47.4% calories from fat); 6g Protein; 18g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 222mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat. |