Cheese Puffsappetizers, cheese/eggs, diabetic 1 cup water 1/4 cup butter or margerine 1/2 teaspoon salt 1 pinch pepper 4 medium eggs 1 cup swiss cheese; greated 1 cup all purpose flour 1/2 teaspoon dry mustard 1 teaspoon dijon mustard 2 tablespoon mayonnaise 3 tablespoon parmesan cheese; grated 1 pinch paprika 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 1 protein choice 1/2 starchy choice 1 fats/oils choice 7 g carbohydrate 6 g protein 10 g fat 590 kilojoules 142 calories Posted by Jane Knox |
