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Vegetable Cheese Appetizer Puffs

Diet.Guru's picture
Ingredients
For puff shells
  Margarine 1⁄4 Cup (4 tbs)
  Water 1⁄2 Cup (8 tbs)
  All-purpose flour 1⁄2 Cup (8 tbs)
For filling
  Cottage cheese 2⁄3 Cup (10.67 tbs)
  Minced celery 3 Tablespoon
  Minced carrot 3 Tablespoon
  Minced scallion 2 Tablespoon (Green Onion)
  Eggs 3 Medium
  Dijon-style mustard 2 Teaspoon
  Prepared horseradish 1 Teaspoon
  Paprika 1⁄8 Teaspoon
  Salt 1 Dash
Directions

Puff Shells:
Preheat oven to 400°F.
Place margarine in 1-quart saucepan; add water and bring to a boil.
Add flour all at once and, using a wooden spoon, stir vigorously until mixture leaves sides of pan and forms a ball; remove from heat.
Add eggs, 1 at a time, beating well after each addition until mixture is smooth (dough should be smooth and shiny).
Spray a heavy aluminum baking sheet with nonstick cooking spray; drop dough by rounded 1/2 teaspoonsful onto sprayed baking sheet, making 24 mounds and leaving a space of about 1 1/2 inches between each.
Bake for 15 minutes.
Reduce oven temperature to 350°F and bake for 15 minutes longer.
Turn oven off and remove baking sheet.
Using the point of a sharp knife, pierce side of each shell; return to turned-off oven and let stand for 10 minutes, leaving oven door ajar.
Carefully transfer shells to wire rack away from drafts and let cool.
Filling:
In small bowl combine all ingredients for filling; mix until well blended.
Puffs:
Shortly before serving, using a sharp knife, slice off top of each puff shell.
Spoon an equal amount of vegetable-cheese filling (about 1 1/2 teaspoons) into each shell; replace tops and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Cheese
Interest: 
Healthy

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