Calories per serving: 50 Fat grams per serving: 4 Approx. Cook Time: Cholesterol per serving: 22 Drain spinach; squeeze dry with paper towels. In 3-quart saucepan over medium heat, heat milk, margarine or butter, and salt until margarine melts and mizture boils. Remove saucepan from heat. With wodden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan. Add eggs to flour mixture, 1 at a time, beating well after each addition, until mixture is smooth and satiny. Stir in Gruyere and parmesan cheeses and spinach. If not baking right away, cover surface of mixture with plastic wrap and refrigerate. Preheat oven to 375 degrees. Lightly grease 2 large cookie sheets. Drop batter by level tablespoons onto cookie sheets, about 1 1/2 inches apart. Bake 15 to 20 minutes until cheese puffs are golden brown. Arrange appetizer and garnish on platter; serve immediately. MAKES 4 DOZEN CHEESE PUFFS.
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|Serving Size: 1 Serving (1736g)|
|Recipe Makes: 1|
|Calories from Fat: 2152 (64%)|
|Amt Per Serving||% DV|
|Total Fat 239.1g||319 %|
|Saturated Fat 115.9g||580 %|
|Monounsaturated Fat 75.8g|
|Polyunsanturated Fat 20.2g|
|Cholesterol 4624.1mg||1423 %|
|Sodium 4643.2mg||160 %|
|Potassium 2849.3mg||75 %|
|Total Carbohydrate 121.3g||36 %|
|Dietary Fiber 13.5g||54 %|
|Sugars, other 107.8g|
|Protein 195.4g||279 %|
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Calories per serving: 3388
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