Diabetic cheese puffs
36 puffsngs
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| ¼ | cup | Butter or margerine |
| ½ | teaspoon | Salt |
| pinch | Pepper | |
| 4 | mediums | Eggs |
| 1 | cup | Swiss cheese, greated |
| 1 protein choice | ||
| 1/2 starchy choice | ||
| 1 fats/oils choice | ||
| 7 g carbohydrate | ||
| 6 g protein | ||
| 10 g fat | ||
| 590 kilojoules | ||
| 142 calories | ||
| 1 | cup | All purpose flour |
| ½ | teaspoon | Dry mustard |
| 1 | teaspoon | Dijon mustard |
| 2 | tablespoons | Mayonnaise |
| 3 | tablespoons | Parmesan cheese, grated |
| pinch | Paprika | |
Directions
Combine water and margerine in a saucepan; add salt and pepper. Bring to a rapid boil. Add flour all at once, beating vigorously with a sooden spoon until mixture forms a ball and comes away from sides of pan. Remove from heat; cool 5 minutes. Add eggs one at a time, beating vigorously by hand or in a food processor for ten seconds after each addition. Continue beating 1-2 minutes or process 20 seconds until smooth and glossy. Blen in Swiss Cheese and mustards.
Using two small spoons drop onto lightly oiled cookie sheets. Bake in a 400 degree oven for 20 minutes or until puffed and lightly browned.
Prepare ahead to this point. Just before serving brush tops with a little mayonnaise and sprinkle with parmesan cheese and paprika.
Return to a 400 degree oven. Heat about five minutes.
Makes 36 puffs (12 snack servings) Each serving = 3 puffs Submitted By ANNE MARIE CHIAPPETTA On 03-27-95