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Vegetable Cheese Puff

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These Vegetable Cheese Puffs are an ideal snack for weight watchers who don’t want to overstuff themselves and at the same time don't want to experience that lingering hunger . Just try these Vegetable Cheese Puffs and let me know if you've enjoyed them !
  Cooked drained vegetables 4 Cup (64 tbs) (Asparagus, Green Beans, Broccoli, Cauliflower, Etc)
  Nutmeg 1 Dash
  Skim milk 1 Cup (16 tbs)
  Bread slice 2 (Made Into Crumbs)
  Sharp hard cheese 2 Ounce, diced
  Egg whites 2
  Cream of tartar 1⁄8 Teaspoon
  Salt To Taste
  Pepper To Taste

Puree cooked vegetables in blender with salt, pepper and nutmeg.
Combine with milk, bread crumbs and cheese; mix well and transfer to 1 1/8 quart casserole.
Bake at 325° F. until hot, about 15 minutes.
Beat egg whites with cream of tartar and salt until whites are stiff and stand in glossy peaks.
Spread over vegetable mixture in casserole and put back in oven.
Bake until meringue is puffy and brown.

Recipe Summary


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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1167 Calories from Fat 161

% Daily Value*

Total Fat 20 g31.4%

Saturated Fat 10.8 g53.9%

Trans Fat 0 g

Cholesterol 64.6 mg21.5%

Sodium 2254.7 mg93.9%

Total Carbohydrates 177 g59%

Dietary Fiber 36.4 g145.4%

Sugars 58.8 g

Protein 67 g134.5%

Vitamin A 186.9% Vitamin C 97%

Calcium 96.2% Iron 57%

*Based on a 2000 Calorie diet

Vegetable Cheese Puff Recipe