Cheese Puffs
(Sandy - sandign)

1 small pkg. (3-4 oz.) cream cheese
1/4 lb. sharp cheddar cheese, grated or shredded
1/4 lb (1 stick) butter
2 egg whites (room temperature)
1/4 teaspoon cream of tartar
1 bag (full size – 3-4 oz.) plain pork rinds

Melt cream cheese, cheddar cheese and butter in a double boiler or in microwave. Cool for 5 minutes. Meanwhile beat egg whites with cream of tartar until stiff but not dry. Carefully fold cheese mixture into beaten egg whites, being careful not to break down whites. Dip pork rinds into mixture to evenly coat and then place on wax paper or parchment covered plate. Let stand in refrigerator overnight.

Preheat the oven to 250°F. Spread puffs evenly across cookie sheet and bake a slow oven, (250°F.) for approximately one hour, or until crisp. The finished puff texture is somewhat like a puffy cookie.

Total carbohydrates in recipe: 7.5 grams.