Cheesy Poofs

“I love cheesy poofs,  you love cheesy poofs, if we didn’t eat cheesy poofs, we’d be LAME.” the immortal words of Cartman.

Alright, so these aren’t quite the fabled South Park junk food but they are so very nummy. The beauty of these is that you can use any cheese you have on hand to make it suit your taste. My favourite version of these is a toss up between the smoked gouda or my goat cheese ones. The goat cheese is my healthiest version so I will go with that one today. The perfect snack for entertaining guests, as part of an afternoon tea platter, or just because you want them. Remember, you can’t share them with kitty…they are YOUR cheesy poofs.

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  • 1/4 cup water
  • 1/4 cup unsweetened almond milk or buttermilk
  • 4 tbl butter
  • 1/2 cup flour
  • 2 eggs
  • 2 ounces low fat goat cheese
  • 1/8 tsp ground mace
  • 1/8 tsp dry mustard powder
  • freshly ground pepper and salt to taste
  1. Preheat oven to 400F and line baking sheets with parchment paper.
  2. In a saucepan combine the milk, water, and butter. Bring almost to a boil.
  3. Reduce heat to low. Add the flour and stir with a wooden spoon. Stir constantly until a smooth dough forms. Once it begins to pull away from the edges of the pan remove from the heat and allow to cool for one minute.100_2914
  4. Add one of the eggs, beat in until the dough is smooth again. Repeat with the second egg.
  5. Stir in the cheese, pepper, salt and mace until smooth.
  6. Transfer the dough into a piping bag (or in my case a freezer bag that I cut a corner off of). Pipe the dough into desired shape on the parchment covered pans. I go with little round cushions.
  7. Bake for 20 minutes or until puffed and slightly golden brown. Serve warm.100_2918

Makes 40 cheesy poofs. Each poof contains 22 calories, 1.6 grams of fat, 1.2 grams of carbs, 0 gram fibre, .6 gram protein. Why not have a few? Then pat yourself on the back for making a choux pastry. You top chef, you.

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