Keto Cottage Cheese And Dill Popovers Recipes
KETO COTTAGE CHEESE AND DILL POPOVERS
Popovers are great for breakfast, lunch, dinner, or even a snack, and this version is gluten free! They are easy to make and they appease even the pickiest of eaters. My favorite ingredient paired with dill is small-curd cottage cheese. It may not sound appetizing when you hear it... but believe me, it is good! I first learned about pairing these 2 ingredients in cooking school when we made cottage dill bread. I was hooked forever.
Provided by Gluten Free Mama
Categories Popovers and Yorkshire Pudding
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Mix cottage cheese, dill, and onion together in a small bowl. Set aside.
- Add eggs, flour, xanthan gum, milk, and butter, in that order, to a blender. Blend for 15 to 20 seconds. Scrape down the sides of the blender to incorporate any dry ingredients. Add cottage cheese mixture. Gently pulse just enough to blend in. Scrape down with a rubber spatula to make sure all ingredients are evenly incorporated.
- Generously spray a popover pan with cooking spray. Fill each cup about 3/4 full of batter.
- Bake in the preheated oven for 32 to 35 minutes. Do not open the oven while baking. Use the cooking light if you need to check on the popovers; opening the oven will make the popovers deflate and get soggy.
- Quickly pierce the side of each popover with a sharp knife. Remove from the pan and place on a cooling rack. Serve warm.
Nutrition Facts : Calories 129.3 calories, Carbohydrate 16.4 g, Cholesterol 55.7 mg, Fat 5 g, Fiber 2.1 g, Protein 6.2 g, SaturatedFat 2.3 g, Sodium 294.9 mg, Sugar 2 g
COTTAGE CHEESE - DILL DIP
Serve in a green, red or pepper shell for great presentation. Lower fat dip from Better Homes & Gardens "New Dieters Cookbook". Cook time is refrigeration time.
Provided by jonesies
Categories Low Cholesterol
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor bowl or blender container place all ingredients.
- Cover and process or blend until smooth. Cover and refrigerate for at least one hour.
- Serve with vegetable dippers.
KETO COTTAGE CHEESE AND DILL POPOVERS
Popovers are great for breakfast, lunch, dinner, or even a snack, and this version is gluten free! They are easy to make and they appease even the pickiest of eaters. My favorite ingredient paired with dill is small-curd cottage cheese. It may not sound appetizing when you hear it... but believe me, it is good! I first learned about pairing these 2 ingredients in cooking school when we made cottage dill bread. I was hooked forever.
Provided by Gluten Free Mama
Categories Popovers and Yorkshire Pudding
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Mix cottage cheese, dill, and onion together in a small bowl. Set aside.
- Add eggs, flour, xanthan gum, milk, and butter, in that order, to a blender. Blend for 15 to 20 seconds. Scrape down the sides of the blender to incorporate any dry ingredients. Add cottage cheese mixture. Gently pulse just enough to blend in. Scrape down with a rubber spatula to make sure all ingredients are evenly incorporated.
- Generously spray a popover pan with cooking spray. Fill each cup about 3/4 full of batter.
- Bake in the preheated oven for 32 to 35 minutes. Do not open the oven while baking. Use the cooking light if you need to check on the popovers; opening the oven will make the popovers deflate and get soggy.
- Quickly pierce the side of each popover with a sharp knife. Remove from the pan and place on a cooling rack. Serve warm.
Nutrition Facts : Calories 129.3 calories, Carbohydrate 16.4 g, Cholesterol 55.7 mg, Fat 5 g, Fiber 2.1 g, Protein 6.2 g, SaturatedFat 2.3 g, Sodium 294.9 mg, Sugar 2 g
POPOVERS-LOW CARB
Make and share this Popovers-low Carb recipe from Food.com.
Provided by Lv2Sun
Categories Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450.
- Combine all wet ingredients beating with electric mixer at medium speed with an electric blender till smooth.
- Add gluten flour slowly continuing to beat during addition.
- If you don't add slowly to wet ingredients and mix thoroughly with electric mixer, it will be very thick and lumpy.
- Stir in cheese.
- Heat a well greased muffin pan at 425 degrees for 3 minutes until very hot.
- Spoon in batter, filling 2/3 full.
- Bake at 425 degrees for 15 minutes.
- Reduce heat and bake at 350 degrees for 25 more minutes or until golden brown.
- Serve immediately.
- They will keep in refrigerator for several days.
- Reheat in a toaster or conventional oven not a microwave.
Nutrition Facts : Calories 91.2, Fat 6.6, SaturatedFat 3.8, Cholesterol 53.9, Sodium 128.4, Carbohydrate 1.4, Sugar 0.1, Protein 6.9
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