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Dr. B's Cheese Puffs

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Posted 9/14/2007 6:21 PM (GMT 0)
Lanie,

I have tried twice to make the cheese puffs from Dr. B's book and for the life of me I can't get them to work. I can get them off of the freezer paper after they have cooled. And I am doing it the shiny side up. Help! I need your expertise on how to get them to work. I am using 2% american cheese.


Karen
Posted 9/14/2007 7:22 PM (GMT 0)
Hi Karen, I'll bet it's the cheese.  It's supposed to be "processed" cheese.  I don't know why but it must be the composition of the cheese.  I buy Kroger brand Deluxe American - Pasteurized Process American Cheese, exactly what it says on the label.  And after buying the individually wrapped slices, my kids and I prefer the package in which the slices are NOT wrapped in paper.  Last week at my friend's house, we had the cheese but not the freezer paper, so we used a paper plate that was shiny.  It didn't work so we just scrapped up what crumbs we could.  Very disappointing.  sad   So, there you are.  Let me know how it goes.
Posted 9/14/2007 7:50 PM (GMT 0)
Thanks, Lanie. I'm going shopping tomorrow so will get real american processed cheese and try again.

Karen
Posted 9/14/2007 8:12 PM (GMT 0)
I use parchment paper for mine. It's embedded with silicone.
Posted 9/14/2007 9:22 PM (GMT 0)
tongue  Karen, that struck me as so funny!  "Real" American processed cheese!   Wisconsin and other places make such great cheese and we're stuck using "real processed" cheese!  I had never eaten processed cheese in my life until these cheese puffs.  I was sure we could tile the floor with them, but they're not bad as puffs actually.  By the way, we fold the freezer paper in half, shiny side out, and re-use each side again and again.  I think it's been one week now with the same sheet.  Jeannie, I have parchment paper but am keeping it for when I need it for baking - it's too expensive for cheese puffs!  I'm sure you have a lot of it.
Posted 9/14/2007 9:42 PM (GMT 0)
Yeah, I know what you mean about the "real". I get the cheddar, havarti, gouda, swiss, etc. Haven't bought this sliced stuff in years...not since the kids were little. But it does melt nicely in eggs. That's about all I've been using it for since I haven't been able to get the puffs to work. Oh, well, if at first you don't succeed...yada, yada, yada.

Karen
Posted 9/15/2007 1:30 AM (GMT 0)

Could someone tell how to do the cheese puffs?  They sound interesting but I do not know what  ya'll are talking about.

Thanks, Pattie

Posted 9/15/2007 2:04 AM (GMT 0)
Pattie,
Take a slice of processed cheese out of it's wrapper and tear it into about one inch pieces. Place them on a sheet of white freezer wrap (plastic side up) or parchment paper. Microwave at high from 15 to 45 seconds, depending upon your microwave.

First they will melt and bubble up (and steam up the window). open the oven and wipe the window so you can watch them. Continue to cook until they just start to turn a bit brown. Take out the paper and be careful not to burn yourself. Let them cool on the counter for a minute or so and enjoy! High calcium, low carb, a little salty and a little crunchy. Taste like they should be really bad for you but they're not. Make a great snack when everyone else is having chips.
Posted 9/15/2007 2:08 AM (GMT 0)
Hi Pattie, well, the mystery cheese puffs are from Dr. Bernstein's Diabetes Diet book.  Take a slice of the processed American cheese we've been talking about and place it on a piece of freezer paper (on the shiny side).  Microwave it for about 1 min. 30 sec. or until you see that it's sort of puffed up and turning a little darker.  Microwaves vary so you have to test that out.  Take it out and let it cool.  I should come off the paper easily.  It can be a replacement for bread or a crunchy snack, and if you make 2 slices, you can make a sandwich.  Now, I use it all the time as a sandwich, or I eat one slice at breakfast with eggs.  It has a satisfying "crunch".

:-)

Posted 9/15/2007 2:14 AM (GMT 0)
Hey Jeannie, I've never torn them in strips.  They really can be like chips then.  Have you tried twisting them, too?  Maybe like little spirals.  Gosh, it's Friday night and we're talking about processed cheese.

eyes

Posted 9/15/2007 9:50 PM (GMT 0)
LOL! I remember when Friday night meant sharing a bottle of Ripple with my boyfriend at a wild college party! To be honest, I really don't miss those days. Life (even with diabetes) is better now.
Posted 9/16/2007 5:59 PM (GMT 0)
Lanie and Jeannie,

Success!!! Got the "right" cheese and the puffs were yummy! My husband even thought they were great. New treat at our house. I am a chip addict so this is really going to help that craving. Thanks for the info.

Karen
Posted 9/16/2007 7:28 PM (GMT 0)
YES!   Fantastic!!  Now my kids love them, too.  I make two slices and use them as "bread" for a sandwich with deli meat.  And yesterday I followed what Jeannie suggested and cut them into strips first, separated them on the sheets and got nice crunchy fingers, almost like eating chips. 

smurf  

Posted 10/25/2007 7:01 PM (GMT 0)
Hi Lanie and Jeannie,

I finally got the cheese puffs to work! I used the parchment paper suggestion from Jeannie and Kraft cheese. On my microwave it took 2 minutes but they came out just right. And, had minimal impact on my bg. Now I have something I can snack on in addition to cashews.

:-)

marburg
Posted 10/25/2007 8:12 PM (GMT 0)
I love these things!! I was reading on the Dr. Bernstein forum how some people make a bunch at time and put them in a ziploc so they have a weeks supply for snacking. I use them a lot with lettuce and deli meat for sandwiches, It's like you get chips right along with the sandwich. They actually feel kind of decadent.
Posted 10/26/2007 12:17 AM (GMT 0)
Hmm, Very satisfying and a nice crunch.  I never thought of making a bunch to keep.  I would be afraid they'd go stale or soggy.  I wonder if you can freeze them...   Anyway, imagine if they could be sweetened and turned into cookies.... smurf


Posted 10/26/2007 3:16 PM (GMT 0)
It would be nice if they did hold up. Then you could make a bunch and have some with lunch.

Marburg
Posted 10/26/2007 4:58 PM (GMT 0)
I think what the person who said he made a bunch of them at the beginning of the week stored them in was a tupperware type container...not ziploc. I have a feeling ziplocs might cause too much moisture retention...soggy cheese puffs. :(
Posted 10/26/2007 6:04 PM (GMT 0)
*Sigh* I think you are right. Okay, then tupperware container it is. :-)
Marburg
Posted 10/27/2007 6:19 AM (GMT 0)
I'm intrigued by the cookie idea... We should try to find out why microwaving this processed cheese makes it act like it does. Any food scientists out there?
Posted 10/27/2007 2:56 PM (GMT 0)
Sandy?

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