6 egg whites
1 c. skim milk
2 tbsp. butter, melted
1 c. all-purpose flour
1/4 tsp. salt (optional)

About 1 1/4 hours before serving: Grease 12 (2 1/2-inch) muffin pan cups. Preheat oven to 375 degrees. In large bowl with mixer at medium speed, beat egg whites until frothy; beat in milk and butter until blended. Beat in flour and salt until batter is smooth.

Fill each muffin cup about 3/4 full. Bake 50 minutes, then quickly make small slit in top of each popover to let out steam; bake 5 minutes longer. Immediately remove popovers from cups. Serve piping hot, when they are at their very best.

Makes 12 popovers. Each popover: About 70 calories, 2 grams fat, negligible cholesterol, 60 mg. sodium.