Monday, January 26, 2009

Puff the Magic Cheese Puff

Who doesn’t love a cheese puff? These are surprisingly a little easier on the waistline than I expected. Plus, they’ve got spinach and margarine in them so you’re actually sucking down so pretty healthful ingredients. That’s all for now folks!

Spinach-Cheese Puffs

Yield: 1 servings
1 10-oz package frozen chopped
1 cups Milk
½ cups Margarine
1 teaspoon Salt
1 cups All-purpose flour
4 Large eggs
¼ lb Gruyere or swiss cheese (shredded)
½ cups Grated parmesan cheese
1 Parsley, beet or salad green

Calories per serving: 50
Fat grams per serving: 4
Cholesterol per serving: 22

Drain spinach; squeeze dry with paper towels. In 3-quart saucepan over medium heat, heat milk, margarine or butter, and salt until margarine melts and mizture boils. Remove saucepan from heat. With wodden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan. Add eggs to flour mixture, 1 at a time, beating well after each addition, until mixture is smooth and satiny. Stir in Gruyere and parmesan cheeses and spinach. If not baking right away, cover surface of mixture with plastic wrap and refrigerate. Preheat oven to 375 degrees. Lightly grease 2 large cookie sheets. inches apart. Bake 15 to 20 minutes until cheese puffs are golden brown. Arrange appetizer and garnish on platter; serve immediately. MAKES 4 DOZEN CHEESE PUFFS.

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