Cottage-Cheddar Puff

My mom did Weight Watchers a handful of times when I was a wee lass.  While on her journey of finding new ways to make me not want to ask what was for dinner anymore, she actually came across some winners in the eyes of my dad and me.  One that I truly fell in love with and asked for years later was this tangy cheese puff.  It now graces my family cookbook as a tattered print-off that I return to when yearning for comfort food.  Because this is an ol' classic, you are stuck with a photo of my very own fluffy masterpiece.  You're welcome.

Note: My puff is slightly green because I used green onions.  Also, I only have 5-oz. ramekins, so you are looking at a half serving.  And, I like to make this the night before so the ingredients have time to mingle with one another and make the dish much tastier.  Plus, who in the world uses a hand mixer before 7 a.m.  Nothing beyond two ingredients is legal that early in the morning.

1/3 C cottage cheese (I recommend 2% - lower in fat, but not non-fat.  Remember, if they remove the fat, they are replacing it with something else to make it resemble the original fatty version, and that something else is typically not natural.)
1 oz. shredded cheddar cheese
2 eggs, separated
1 tsp. minced onion (if you are using dried, reconstitute in 2 tsp. warm water)
1 tsp. Dijon mustard
Dash of Worcestershire sauce

(Makes 2 servings)

Preheat oven to 375ºF. Spray two 10-oz. custard cups with non-stick cooking spray; set aside.

In blender, combine cheeses, egg yolks, onion, mustard, and Worcestershire and process until smooth, scraping sides as necessary.

In small mixing bowl, beat egg whites until stiff but not dry.  Fold 1/3 of cheese mixture into whites, then fold in the remaining cheese mixture.  Spoon half into each sprayed custard cup; place cups on baking sheet and bake until puffs are golden brown (about 25 min.).