Cheddar Cheese Puffs

• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, cubed
• 1 pkg. (200 g) Cracker Barrel Old Cheddar Cheese, shredded
• 1/2 cup butter
• 1 tsp. dry mustard
• 4 egg whites
• 1 unsliced sandwich loaf (710 g), crusts removed, cut into 1-inch cubes

1. Place cream cheese, cheddar cheese, butter and mustard in medium saucepan; cook on low heat 15 min.
2. or until cheeses are completely melted and mixture is well blended, stirring constantly.
3. Remove from heat; cool slightly.
4. Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form; gently stir into cheese mixture.
5. Dip bread cubes in cheese mixture, turning to evenly coat all sides.
6. Place, in single layer, on wax paper-lined trays or baking sheets.
7. Freeze 2 hours or until firm; place in freezerweight resealable plastic bags.
8. Store in freezer until ready to use.
9. Preheat oven to 400F.
10. Place cheese cubes on lightly greased baking sheets.
11. Bake 10 to 12 min.
12. or until lightly browned.
13. Serve warm.

cream cheese, cheddar cheese, butter, dry mustard, egg whites, sandwich

Taken from www.kraftrecipes.com/recipes/cheddar-cheese-puffs-84507.aspx (may not work)