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.

First Published: 02/06/2017
Last Reviewed: 02/06/2017

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