It started with a challenge from the roomie — a recipe for Sun Dried Tomato Spinach Cheese Puff, in the October 1 issue of First for Women Magazine — can you make it low carb?
To be honest, it was pretty straight forward on some points, but the main one was the puffs are made with refrigerated crescent rolls, so I would have to find a substitute for those. As it turned out, I tried two variations that both tasted wonderful, but also different. Version #1 uses a biscuit dough made from CarbQuick and makes a light, flakey biscuit topped with spinach, tomatoes, green onions and cheddar cheese. Version #2 is based on the Oopsie roll from from Your Lighter Side’s web site and is topped with the same ingredients, but it has more of a quiche flavor. So, here they are — two delightful appetizers to start your next party or to just have around for a low carb, low calorie snack!
Version 1 – Biscuit base
When I made these, I rolled out the biscuit dough into a rectangle, sprinkled the topping ingredients on top, then rolled it up and cut it. I believe you get the same effect and flavor by mixing the ingredients into the dough or just putting them on top. It’s certainly easier and quicker to make dropped biscuits than rolled biscuits, so that’s what I’m going with.
Makes 24 mini muffin puffs
1 1/2 cup Spinach, fresh
1/4 cup Scallions or green onions
1 teaspoon olive oil
1/4 cup Sun Dried Tomatoes
1/2 cup Sharp Cheddar Cheese, shredded
1/4 cup bacon bits
Biscuit mix
2 cups Carbquick
4 tablespoons Shortening or butter
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon garlic and herb seasoning or other seasonings of choice
1/4 cup water
1/4 cup Heavy Whipping Cream
Preheat oven to 350 degrees F.
Using cooking spray, grease a 24 slot or 2 12 slot mini-muffin pans or insert mini-muffin cups.
Mix Carbquick, baking powder, seasonings and salt, then cut in the shortening or butter. Mix until the dough pieces form pebbles. Add whipping cream and water. Dough should be firm, but easy to drop from a teaspoon. If not, add a little more water. Set aside.
Sauté spinach and scallions (or green onions) in 1 teaspoon olive oil over medium heat for a minute or two until spinach is limp. Remove from burner and add chopped dried tomatoes and bacon bits.
Drop the biscuit dough by teaspoonfuls into the mini-muffin wells to about 2/3 full. Drop about a half a teaspoon of the spinach mixture on top. Distribute as evenly as possible. Sprinkle shredded cheese on top of the tomatoes and bacon bits.
Cover loosely with aluminum foil. Bake in oven for about 10 minutes, remove the foil and bake another 10 minutes until puffs are done and lightly browned.
Makes 24 puffs, each is about 60 calories, less than 1 g net carb and 2.5 g of protein.
Version 2 – Cream Cheese Roll Base
1 1/2 cups fresh Spinach, packed
1/4 cup Scallions, chopped
1/4 cup Sun Dried Tomatoes, minced
1/2 cup Cheddar Cheese, shredded
1/4 cup bacon bits
Cream Cheese Puff Dough:
2 large Eggs, separated
1/8 teaspoon cream of tartar
2 oz Cream Cheese
2 tablespoons Carbquick or any low carb flour
1/4 teaspoon garlic and herb seasoning
Preheat oven to 300 degrees F.
Using cooking spray, grease a 24 slot or 2 12 slot mini-muffin pans or insert mini-muffin cups.
Sauté spinach and scallions (or green onions) in 1 teaspoon olive oil over medium heat for a minute or two until spinach is limp. Stir in minced tomatoes and bacon bits. Set aside.
In a clean bowl, beat 2 egg whites until foamy. Add cream of tartar and beat until stiff.
In another bowl, mix together egg yolks, cream cheese and Carbquick. Fold mixture into the egg whites being careful to not beat them down.
Spoon the batter evenly into the muffin cups to about 2/3 full. Bake for five minutes until the batter is just set. Pull out and spoon spinach topping on top of each puff. Sprinkle shredded cheese on top of the spinach.
Return to oven and bake another 10 minutes. Cheese should be melted and lightly toasted.
Each puff is about 22 calories and .4 g carbs with about 3 g of protein.
POSTED BY RENE AVERETT AT 9/12/2012 5:45 PM