1 Cup flour
3/4 tsp salt
1 Cup whole milk
2 large eggs
1/2 tsp cinnamon
1 Tbsp vanilla
Canola oil
3 cups vanilla ice cream
2 Tbsp chocolate sauce
6 Tbsp whipped cream

Preheat oven to 350°F. Place enough olive oil to cover the bottom of each 6 muffin inserts of muffin pan;   place in preheated oven for 15 minutes.
Blend flour, salt and cinnamon in small bowl.
Heat milk and vanilla in small saute pan over medium heat until very warm.
Whisk eggs in separate bowl and gradually add to warm milk.
Add flour into milk egg mixture just to blend.

Remove hot muffin pan from oven.
Spoon 1/3 cup batter into each of  6 muffin cups.
Bake until puffed and deep brown, about 38 minutes. Remove popovers from pan. Stick each popover with the tip of a sharp knife to release any hot air.

Cool popovers. Cut in 1/2 placing in dessert dish. Add scoop of ice cream.
Drizzle chocolate sauce over top.
Top with whipped cream and reaspberry.

Nutritional facts per serving (daily value): Calories 320kcal; Protein 8g (17%); Total Fat 16g (24%)(Sat. 9g (45%)); Chol. 123mg (41%); Carb. 36g (12%); Fiber 1g (5%); Sugars 18g; Calcium 163mg (16%); Iron 1mg (8%)