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Breakfast/brunch

Cheesy Buttery Puff

Cheesy Buttery Puff recipe
photo by:kraft
Move over, potatoes. Six simple ingredients blend and melt and puff up into an airy, delicious side. Be sure and serve it hot.
time
prep:
10 min
total:
35 min
servings
total:
6 servings
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What You Need

10
 RITZ Crackers, crushed (about 1/3 cup)
1/2
cup  milk
1/4
lb.  (4 oz.) VELVEETA®, cut into 1/2-inch cubes
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
4
 eggs, separated
3
Tbsp.  chopped fresh chives

Make It

HEAT oven to 375°F.

SPREAD cracker crumbs onto bottom of 9-inch square baking dish sprayed with cooking spray.

MICROWAVE milk, VELVEETA and cream cheese in large microwaveable bowl on HIGH 1-1/2 min. or until smooth, stirring after each minute. Whisk egg yolks and chives until well blended. Stir into VELVEETA mixture.

BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; gently stir into VELVEETA mixture. Pour into prepared dish.

BAKE 20 to 25 min. or until puffed and golden. Serve immediately.

Kraft Kitchens Tips

Healthy Living
Save 30 calories and 4 g of fat per serving by preparing with 2% Milk VELVEETA and PHILADELPHIA Neufchatel Cheese.
Substitute
Prepare using 1/2 tsp. freeze-dried chopped chives.
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