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Cheesy Buttery Puff


"Move over, potatoes. Six simple ingredients blend and melt and puff up into an airy, delicious side. Be sure and serve it hot."
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35 m servings 196 cals
Original recipe yields 6 servings

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  • Prep

  • Ready In

  1. Heat oven to 375 degrees F.
  2. Spread cracker crumbs onto bottom of 9-inch square baking dish sprayed with cooking spray. MICROWAVE milk, VELVEETA and cream cheese in large microwaveable bowl on HIGH 1-1/2 min. or until smooth, stirring after each minute. Whisk egg yolks and chives until well blended. Stir into VELVEETA mixture.
  3. Beat egg whites in small bowl with mixer on high speed until stiff peaks form; gently stir into VELVEETA mixture. Pour into prepared dish.
  4. Bake 20 to 25 min. or until puffed and golden. Serve immediately.


  • Healthy Living:
  • Save 30 calories and 4 g of fat per serving by preparing with 2% Milk VELVEETA and PHILADELPHIA Neufchatel Cheese.
  • Substitute:
  • Prepare using 1/2 tsp. freeze-dried chopped chives.

Nutrition Facts

Per Serving: 196 calories; 14.6 g fat; 7.7 g carbohydrates; 9.5 g protein; 162 mg cholesterol; 456 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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I substituted Big Cheddar CHEEZ-ITZ for them. I loved this and will surely make it again.

I made this tonight. It had a nice texture and looked beautiful. Very souffle-like. Next time I might add a little salt, however. I eliminated the crumbled cracker crust as we follow a low carb ...

Next time I won't add the crumbs. They were good, but kind overpowered the delicate cheese flavor.