Low Calorie Recipe
Using Asiago or Parmesan cheese you will create tender bread Cheese Puffs brushed with egg white and topped with the cheese.
3/4 cup Asiago cheese, or Parmesan, grated
, plus extra for sprinkling
1 cup all purpose white flour
1 tablespoon butter
1/2 teaspoon cayenne pepper
2 large eggs
4 large egg whites
1 tablespoon oil
1/2 teaspoon salt
1 cup water
Lightly coat two baking sheets with nonstick cooking spray or line with parchment paper. Preheat oven to 425-degrees.
In a medium-sized saucepan, combine water, butter, oil, salt and cayenne; bring to a boil over medium heat. Remove from heat and add flour all at once. Stir with a wooden spoon until it forms a smooth paste. Return the mixture to low heat and cook, stirring, for about three minutes, to dry the paste slightly. Remove from heat and cool for two minutes.
Lightly whisk together eggs and three-fourths of the whites. With a wooden spoon, beat one-fourth of the egg mixture into the flour paste until absorbed. Repeat with three more additions of the egg mixture, until the paste is smoother and glossy. Stir in the cheese.
Using a pastry bag or spoon, drop 1-inch mounds 1-1/2 inches apart on the prepared baking sheets. Lightly beat the remaining egg white and brush it over each puff. Sprinkle with cheese. Bake, one sheet at a time, for 20 to 25 minutes, or until the puffs are firm and well browned. Serve warm.
You can also use egg white powder, which stays fresh for some time, compared to using the whites from fresh eggs. We recommend Barry Farm Egg White Powder.
Recipe makes 4 servings
Calories: 23; Fat: 1g; Cholesterol: 10mg; Sodium: 37mg