Chewy Manioc Cheese Puffs
These Parmesan-flavored puffs have an elastic consistency somewhat like mochi, the Japanese dough made from pounded glutinous rice. It's hard to stop eating them, especially when they're warm.
Source: EatingWell Magazine, February/March 2006
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Notes: Tapioca starch, also called sweet manioc starch or tapioca flour, creates a pleasing chewiness when baked. Potato starch is an acceptable substitute. Both can usually be found with gluten-free products in most health-food stores or large supermarkets. Tapioca starch is also available in most Asian markets.
Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
Nutrition Facts
Serving Size: 1 puff
Per Serving:
59 calories; protein 0.9g; carbohydrates 10.9g; sugars 0.3g; fat 1.5g; saturated fat 0.4g; cholesterol 7.6mg; vitamin a iu 32.6IU; folate 1.2mcg; calcium 19.2mg; iron 0.2mg; magnesium 1.4mg; potassium 14.6mg; sodium 108.2mg.
Exchanges:
1/2 starch