HEALTHY CHEESE PUFFS RECIPES

Steps:

• Preheat oven to 400° and line a baking sheet with parchment paper. In a medium saucepan, combine water, butter, salt, sugar, and white pepper if using, and bring to a boil. Add the flour all at once and stir with a wooden spoon until a smooth dough forms. Continue to cook until dough pulls away from the pan and forms a ball, and a film develops on the bottom of the pot, about 2 minutes. Transfer dough to a bowl and continue to mix with a wooden spoon to cool slightly, 1 minute. Beat in eggs, one at a time, mixing until smooth and fully incorporated after each addition. Fold in gruyere. Transfer batter to a piping bag or use a small (2 teaspoon capacity) cookie scoop to create small, inch-wide mounds on prepared baking sheet, about an inch apart. Top with more gruyere and bake until puffed and golden, 20 to 25 minutes.

Steps:

• Put the cheese puffs in a food processor and process until finely ground. Transfer to a rimmed baking sheet.
• Combine the cream cheese, Cheddar, chives, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl and mix to combine. Mold the mixture into a ball, pressing the top of the ball with your hand to flatten it. With the tip of a butter knife, carve lines down the sides to resemble a pumpkin. 
• Roll the cheese ball in the ground cheese puffs. Remove the entire bell pepper stem with a paring knife and put it on top of the cheeseball as the pumpkin stem. Seed and slice the bell pepper. Serve the cheeseball on a plate with crackers and slices of bell pepper.