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Cheese Puffs

If you are a regular reader, you'll know that about 3 times a year my husband and I do a couple weeks (or a month) of no sugar, no wheat, low carb eating. During these times I am always trying to find new recipes to try, play with, and adapt to something we love. This recipe caught my eye because it was a snack that could make you feel like you were cheating, even if you weren't. I only made it once - about a year ago - but my husband and I always start to crave the no sugar/no wheat 'thing' in May and June with the coming of the warm weather and the ability to grill shrimp, steak, chicken and salmon every day of the week if we wish. Low carb and summer seem to go hand in hand for us. I'm keeping this one here in my website files for future use so I don't have to go far to find it!


Homemade Cheese Puffs

3 egg whites
1/8 tsp cream of tartar
A pinch of salt
1/2 cup frozen shredded cheddar cheese

Chop the frozen cheese in a food processor until it's in tiny pieces. In a mixing bowl, blend the egg whites, cream of tartar and salt at high speed, until whites form stiff peaks. Sprinkle the chopped cheese on top of the egg whites and using a rubber scraper, carefully and gently fold in the cheese without breaking down the egg whites.

Place 1/2 teaspoon full dabs of the mixture on parchment lined baking sheets. Lightly tops with butter flavored cooking spray. Lightly sprinkle grated Parmesan cheese, on top of each puff.

Bake at 300 degrees, for approximately 35-40 minutes and turn off the oven, leaving the cheese puffs in the oven for a few hours, overnight if possible.
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