Cheese Puffs

1 pkg. (3 oz.) cream cheese (they'd be good with pepper cheese, too) 1/4 lb. sharp cheddar cheese 1 stick butter 2 egg whites, stiffly beaten

Pork Rinds

Melt cream cheese, cheddar cheese and margarine in a double boiler. Fold cheese mixture into stiff egg whites. Dip pork rinds. Let stand in refrigerator overnight Bake the puffs in a slow oven, 250 degrees, for about an hour, or until crisp. The texture comes out like a cookie.

cream cheese - 3 carbohydrates cheddar cheese - 4 carbohydrates egg whites - .6 carbohydrates Total carbohydrates : 7.6

Store in an airtight container.