These mini, cheesy, chewy puffs are a great side to a salad or grilled vegetables. They’re a healthier alternative to something like corn bread.
The best part about this recipe is that all the ingredients are things you have laying around- nothing too fancy! I made a small batch to eat with my dinner- all the measurements are for 6 mini puffs.
Combine 1/2 cup ricotta cheese, 2 tsp whole wheat flour, 1 1/2 tbsp egg whites or egg substitute, and 1/4 tsp herbs du provence.
Stir with fork until smooth.
Spray mini-muffin pan with olive oil spray. Crumble some parmesan onto bottom of pan. Spoon mixture evenly into pan.
Bake at 350 for 16-18 minutes. The tops will spring up when they’re done if you poke them.
I sprinkled a little bit of pepper on top for some extra flavor. You can add some garlic powder, extra salt or other spices- add to taste!