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Whole Wheat Popovers with Greek Yogurt Crème and Strawberries

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Two days ago I walked into a doctor’s office and paid to have lasers used on my eyes. It felt futuristic—Jetsons, Star Trek, Galaxy Quest. I half expected a sci-fi doctor to scan me. My only disappointment was the lack of sound effects during the procedure; a loud “PEWPEWPEW” would have made the experience complete. An hour later I left wearing chic goggles and, for the first time in my life, 20/20 vision.

Wow.

Let me say that again.

Wow.

Science is incredible. As for me in my goggles and a Weird Al t-shirt, I did my best Bono impression. Judging by the snickers I received, I’ll leave the rock stardom to the professionals and stick to what I do best—cook. And I do rock the kitchen.

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This recipe doesn’t just rock—it rocks the Casbah. Popovers are wonderfully simple: a batter blended smooth, poured into a greased pan, and baked at high heat until puffed. Even standard popovers feel like a win, but these are special—healthy whole wheat popovers. They may puff slightly less than those made with only all-purpose flour, but the difference is minor. What you lose in loft you gain in flavor and nutrition.

So what makes these popovers dessert-worthy? A silky Greek yogurt crème sweetened with mild honey and brightened with lemon zest and juice. Split the warm popovers, dollop the slightly sweetened yogurt on the bottom half, then spoon over sweet, fragrant strawberries folded into a touch of strawberry jam. The contrast of warm, airy popovers with cool, tangy yogurt and juicy berries is irresistible.

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I need a moment to savor that thought. (And maybe grab a spoon.)

Actually, forget the spoon—these are best enjoyed hands-on. Tear open a popover, pile in the yogurt and berries, and take a bite.

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Then add more of the good stuff.

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I’m all for progress—even if it means strawberry juice down my arm. Excuse me while I go admire things…

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Whole Wheat Popovers with Greek Yogurt Creme and Strawberries

Rebecca Lindamood

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Perfect whole-wheat popovers are not a myth. These simple, textbook puffed popovers use white whole wheat and a bit of all-purpose flour for texture, and they’re filled with a lightly sweetened Greek yogurt crème made with honey and lemon. Sweet strawberries folded into a touch of jam finish the dish. This elegant, delicious treat works beautifully as a dessert or a brunch offering.

Ingredients

  

For the Popovers:

  • 3 large eggs
  • 1 1/2 cups milk preferably whole
  • 1 1/4 cups white whole wheat flour (about 5 ounces)
  • 1/2 cup all-purpose flour (about 2 1/8 ounces)
  • 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.
  • zest of one lemon just the yellow part
  • juice of half a lemon

For the Berries:

  • 2 cups fresh strawberries hulled (or frozen, thawed)
  • 1/2 cup strawberry jam

Instructions

 

To Make the Popovers:

  • Place all popover ingredients into a blender in the order listed. Blend on high for 15 seconds, stop and scrape the sides, then blend another 15 seconds until perfectly smooth. Chill the blender carafe while preheating the oven to 450°F. If your oven preheats quickly, let the batter rest a minimum of 15 minutes.
  • Generously grease a 12-cup muffin pan, including the top surface. Popovers can spread as they rise, and thorough greasing helps them release cleanly.
  • When the oven reaches 450°F, divide batter among the muffin cups, filling them about two-thirds full. Bake for 20 minutes at 450°F, then reduce the oven to 350°F and bake 10 more minutes. Do not open the oven door during baking.
  • Remove the pan and let popovers rest 5 minutes in the pan, then gently turn them out onto a cooling rack. Serve warm for best texture, though they are still delicious at room temperature.

To Prepare the Greek Yogurt Creme:

  • Whisk together the Greek yogurt, honey, lemon zest, and lemon juice until smooth. Refrigerate until ready to use.

To Prepare the Berry Topping:

  • Break up the strawberry jam with a fork in a bowl and fold in the strawberries gently so they retain some texture.

To Assemble the Dessert:

  • Slice or gently pull a popover in half. Spoon a generous amount of Greek yogurt crème onto the bottom half, replace the top, and spoon the strawberry topping over the whole thing. Serve immediately.

Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use with your preferred nutrition calculator.

Did you make this recipe?

Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your creations!

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