| 1 | Lightly coat 2 baking sheets with nonstick cooking spray or line with parchment paper. |
| 2 | In a medium-sized saucepan, combine 1 cup water, butter, oil, salt and cayenne; bring to a boil over medium heat. |
| 3 | Remove from heat and add flour all at once. |
| 4 | Stir with a wooden spoon until it forms a smooth paste. |
| 5 | Return the mixture to low heat and cook, stirring, for about 3 minutes, to dry the paste slightly. |
| 6 | Remove from heat and cool for 2 minutes. |
| 7 | Lightly whisk together eggs and 3 of the whites. |
| 8 | With a wooden spoon, beat ?of the egg mixture into the flour paste until absorbed. |
| 9 | Repeat with 3 more additions of the egg mixture, until the paste is smooth and glossy. |
| 10 | Stir in ?c of the cheese. |
| 11 | Using a pastry bag or spoon, drop 1" mounds 1 ? apart on the prepared baking sheets. |
| 12 | Lightly beat the remaining egg white and drush it over each puff. |
| 13 | Sprinkle with the remaining 2 t cheese. |
| 14 | Bake, one sheet at a time, for 20 to 25 minutes, or until the puffs are firm and well browned. |
| 15 | Serve warm. |
| 16 | (the puffs may be frozen, for up to 2 months and reheated for 10 minutes at 350 degrees). |
| 17 | Per puff: 24 calories, 1 g protein, 1 g fat, 2 g carbohydrate, 59 mg sodium, 10 mg sholesterol |
