America’s go-to weight management program turns 50 this year, and what better way to celebrate than with some of their delicious, guilt-free bites. That’s right, have another cheese puff— or three. To commemorate the milestone, Weight Watchers put out a new cookbook containing over 280 of their most-loved recipes with, of course, their PointsPlus values.
Make these adorable cheese puffs — perfect for your next party.
Recipe: Cheese puffs
1 (12-ounce) can evaporated fat-free milk
2 tablespoons unsalted butter
¾ teaspoon dry mustard
¾ teaspoon salt
¼ teaspoon ground pepper
1 cup all-purpose flour
1/3 cup freshly grated Parmesan cheese
2 large eggs
1 teaspoon baking powder
3 egg whites
½ cup shredded reduced-fat cheddar cheese
Looking for an easy crowd pleaser? Look back to this sixties classic cocktail-party staple. Crispy on the outside with creamy centers, they’re irresistible morsels. Even better, you can make them in advance, freeze them, and reheat them at the last minute.
1 Bring the milk, butter, mustard, salt, and pepper to a boil in a medium saucepan; reduce the heat to medium. Beat in the flour and Parmesan cheese with a wooden spoon, stirring vigorously, until the mixture leaves the side of the pan. Cool for 10 minutes.
2 Adjust the racks to divide the oven into thirds; preheat the oven to 400ºF. Line two baking sheets with foil and lightly coat with nonstick spray.
3 With an electric mixer on medium speed, beat the eggs into the flour mixture until well blended. Sift in the baking powder, then add the egg whites and continue beating until the mixture is glossy and smooth. Beat in the cheddar cheese on low speed until just combined.
4 Spoon the mixture into a pastry bag or a plastic food-storage bag with a corner cut off. Pipe into 1-inch mounds, spacing 1 inch apart. (You can also pipe the mixture into 11/2-inch-long “fingers,” if you prefer.) You should have about 75 puffs or fingers. Bake until golden brown and firm to the touch, 22 minutes. Serve hot or warm.
per serving (5 puffs): 96 Cal, 4 g Total Fat, 2 g Sat Fat, 37 mg Chol, 255 mg Sod, 9 g Carb, 0 g Fib, 6 g Prot, 147 mg Calc.
PointsPlus value : 3
To freeze the cooled puffs, place them on a baking sheet in the freezer until firm. Transfer to zip-close freezer bags and freeze for up to two months. To reheat frozen puffs, arrange on baking sheets. Bake in a preheated 375°F oven until hot and crisp, 10 to 15 minutes.