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Cheese puffs

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    Cheese puffs Low Sodium

    These small puffs give you a "stopping point," making portion control a breeze! Enjoy two puffs for a perfect portion!


    nonstick cooking spray
    1 cup water
    1 tablespoon unsalted butter
    1 tablespoon canola oil
    1/4 teaspoon freshly ground black pepper
    1 cup all-purpose flour
    4 large eggs
    1/2 cup finely grated Gruyere cheese


    1. Preheat oven to 400 F. Lightly spray two large baking sheets with nonstick cooking spray. Set aside.
    2. In a medium saucepan, combine water, butter, oil and black pepper over high heat. Bring to a boil, then remove from heat and add the flour. Stir until a smooth ball is formed.
    3. Add eggs one at a time, stirring continuously, until completely blended. Stir in the cheese.
    4. Drop teaspoon-size balls of batter onto the baking sheets about 1 inch apart. Bake for 20 to 25 minutes or until puffs are firm and well-browned.
    5. Serve warm or at room temperature. Store leftovers in an air-tight container.

    Makes 24 servings

    Recipe contains: wheat, milk, eggs

    Carb choices per serving: 0

    *Option not included in nutrition facts.


    Nutrition Facts

    Recipe tip

    Have fun with filling! You can also stuff each puff with crab salad, smoked salmon, chopped sautéed mushrooms or another filling of your choice!*