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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."
Ingredients :
- 10 RITZ Crackers, crushed
- 1/2 cup milk
- 1/4 pound VELVEETA®, cut into 1/2-inch cubes
- 4 ounces PHILADELPHIA® Cream Cheese, cubed, softened
- 4 eggs, separated
- 3 tablespoons chopped fresh chives
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 35M |
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- Heat oven to 375 degrees F.
- 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.
- Beat egg whites in small bowl with mixer on high speed until stiff peaks form; gently stir into VELVEETA mixture. Pour into prepared dish.
- Bake 20 to 25 min. or until puffed and golden. Serve immediately.
Notes :
- Save 30 calories and 4 g of fat per serving by preparing with 2% Milk VELVEETA and PHILADELPHIA Neufchatel Cheese.
- Prepare using 1/2 tsp. freeze-dried chopped chives.
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