CHEESE PUFFS

PointsPlus value: 2 / 5 puffs

Yield/Serves: 15

INGREDIENTS

 

1(12 OUNCE) CAN EVAPORATED FAT-FREE MILK

2 TABLESPOONS UNSALTED BUTTER

TEASPOON DRY M USTARD

TEASPOON SALT

TEASPOON GROUND PEPPER

1 CUP ALL-PURPOSE FLOUR

⅓ CUP FRESHLY GROUND PARMESAN CHEESE

2 LARGE EGGS

1 TEASPOON BAKING POWDER 3 EGG WHITES

CUP

SHREDDED REDUCED-FAT CHEDDAR CHEESE

 

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 l0 minutes.

 

2. Adjust the racks to divide the oven into thirds, preheat the oven to 400F. 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 cornet cut off. Pipe into l inch mounds, spacing 1 inch apart. (You can also pipe the mixture into 1 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.