Cheese Puffs

3
3
3
Smartpoints value per serving
Total Time
38 min
Prep
10 min
Cook
28 min
Serves
15
Difficulty
Easy
Looking for an easy crowd pleaser? Look back to this sixties classic, tasty morsels that were nothing short of a cocktail-party staple.

Ingredients

fat free evaporated milk

12 oz

unsalted butter

2 Tbsp

dry mustard

¾ tsp

table salt

¾ tsp

black pepper

¼ tsp, freshly ground

all-purpose flour

1 cup(s)

grated Parmesan cheese

cup(s)

egg(s)

2 large

baking powder

1 tsp

egg white(s)

3 large

Weight Watchers Reduced Fat Mexican style blend shredded cheese

½ cup(s)

Instructions

  1. Bring the milk, butter, mustard, salt, and pepper to a boil in a medium saucepan; reduce the heat to medium. Beat in the flour and Parmesan cheese with a wooden spoon, stirring vigorously, until the mixture leaves the side of the pan. Cool for 10 minutes.
  2. Adjust the racks to divide the oven into thirds; preheat the oven to 400ºF. Line two baking sheets with foil and lightly coat with nonstick spray.
  3. With an electric mixer on medium speed, beat the eggs into the flour mixture until well blended. Sift in the baking powder, then add the egg whites and continue beating until the mixture is glossy and smooth. Beat in the cheddar cheese on low speed until just combined.
  4. Spoon the mixture into a pastry bag or a plastic food-storage bag with a corner cut off. Pipe into 1-inch mounds, spacing 1 inch apart. (You can also pipe the mixture into 1 1⁄2-inch-long “fingers” if you prefer.) You should have about 75 puffs or fingers. Bake until golden brown and firm to the touch, 22 minutes. Serve hot or warm. Yields 5 puffs per serving.

Notes

Crispy on the outside with creamy centers, they’re irresistible. Even better, you can make them in advance, freeze them, and reheat them at the last minute.

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