Quote:
Originally Posted by greannmhar
Jude, I've just seen the pic of your baked donuts in this thread and I'm wondering ... if the sweetener was omitted, some salt sprinkled in instead and you used beef dripping (from a roast) in the holes, would the result be anything like Yorkshire Puddings? SWOON! Served with juicy beef gravy ....
Babs
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You know, flavour-wise this could work...BUT you'd have to use a neutral or unflavoured protein powder (and I've only done this so far with a straight up whey protein isolate PP, no blends, though I can't speak for anyone else) and the texture is more cakelike, not a fluffy airfilled popover.
Between thee and me, I'd seriously consider more of a "Dutch Baby" or Clafouti approach to get something resembling a Yorksure Pudding/Popover. And what a coincidence, I did make one of those Clafouti items once, a zillion years ago. I'll see if I can dig up the recipe.
~later~
Ok, Rosebud did a
Strawberry Clafouti recipe (it's listed in the Sweet Treats Contents thread, here's the link:
http://forum.lowcarber.org/showthread.php?t=210827 ) back a couple of years, she used almond meal, whey PP and slightly less (fewer?
) eggs and sweetener than I did.
I have a
Blueberry Clafouti recipe that uses either soy flour (defatted, usually MUCH less "beany" tasting) or soy protein isolate -- take your pick, added egg white for puffiness and somewhat more sweetener. Mine is posted in Sweet Treats as well:
http://forum.lowcarber.org/showthread.php?t=331567
The recipe is old enough, at least 4 years or more, that I don't remember what I thought of it except I think I liked the isolate version slightly better, but I kept it so that's a good sign.
If you're feeling adventurous, maybe you'd like to take a crack at making a savoury version that resembles Yorkshire Puddings and then posting it somewhere?