Whole Wheat Popovers with Greek Yogurt Creme and Strawberries
Perfect whole-wheat popovers are not a myth! The finished simple, textbook pouffy popovers are honest-to-goodness whole wheat and are filled with a slightly sweet Greek yogurt creme made with honey and lemon. To gild the lily, we spoon sweet strawberries folded into a little strawberry jam over the whole thing. This beautiful and delicious dessert has the added bonus of being healthy! (Pssst. There's no reason to confine this gorgeous dish to desserts. Serve these as an eye and stomach pleasing brunch offering!)
Ingredients
For the Popovers:
- 3 large eggs
- 1 1/2 cups milk preferably whole
- 1 1/4 cups 5 ounces, by weight white whole wheat flour
- 1/2 cup 2 1/8 ounces, by weight all-purpose flour
- 3/4 teaspoon kosher salt
- 2 tablespoons butter melted
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon grated nutmeg
- solid vegetable shortening or non-stick cooking spray for the muffin pan
For the Greek Yogurt Creme:
- 2 cups Greek yogurt
- 2-3 tablespoons mild honey clover, orange blossom, etc...
- the zest of one lemon just the yellow part, not the white pith
- the juice of half of one lemon
For the Berries:
- 2 cups fresh strawberries hulled (or frozen whole strawberries, thawed)
- 1/2 cup strawberry jam preferably this Strawberry Freezer Jam
Instructions
To Make the Popovers:
- Add all of the popover ingredients to the work carafe of a blender in the order listed. Blitz on high for 15 seconds. Stop the blender, remove the lid to scrape down the sides with a rubber spatula or scraper, replace the lid, then blitz on high for another 15 seconds, or until perfectly smooth. Put the blender carafe in the refrigerator to rest while preheating the oven to 450°F. It should take at least 15 minutes to preheat your oven, but if it doesn't, let the popover batter continue resting for a minimum of 15 minutes.
- While the batter is resting and the oven is preheating, turn your attention to a 12-cup muffin pan. Use a paper towel to generously grease the wells and the top of the muffin pan. Be sure to grease the entire upper surface of the pan. Popovers have a tendency to spread while they puff upward and it's a sad, sad thing to lose a popover because you can't get it out of the pan.
- When the oven has reached 450°F, divide the popover batter between the muffin cups evenly. This should fill them approximately 2/3 full. Carefully slide the pan into the oven and bake for 20 minutes. Lower the heat of the oven to 350°F and continue baking for 10 minutes more. Do not open that oven door at any point before the full baking time is complete. You will cry a thousand salty tears of regret.
- After the full baking time is done, remove the pan from the oven, let the popovers rest in the pan for 5 minutes, then gently turn them out onto a cooling rack. These taste best when served still warm, but are still delicious at room temperature.
To Prepare the Greek Yogurt Creme:
- Whisk together all of the ingredients for the creme until smooth. Refrigerate until you are ready to use.
To Prepare the Berry Topping:
- Gently break up the strawberry jam with a fork in a medium sized mixing bowl. Fold in the strawberries.
To Assemble the Dessert:
- Slice or gently pull a popover in half. Dollop a generous amount of the Greek Yogurt Creme on the bottom half, position the top half over it and spoon the strawberry topping over the whole thing. Serve immediately!
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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