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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.


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

    Nutrition Facts