Jewish
Noodle Pudding
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Ingredients
4 large egg whites
1 large egg
1 container (8 ounces) reduced-fat sour cream
1/2 cup low-fat (1% milkfat) milk
1/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
3 ounces wide noodles (cooked and drained)
1/2 cup chopped, peeled, tart cooking apples
1/3 cup mixed dried fruit bits or raisins
2 tablespoons sugar
1/8 teaspoon ground cinnamon
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Nutritional
Information
1 serving:
Calories 325
Total Fat 9g
Saturated Fat 5g
Protein 11g
Carbohydrate 50g
Fiber 1g
Sodium 121mg
Cholesterol 93mg
Introduction:
Jewish grandmas made one version
of this traditional dessert without dairy products so it could be enjoyed
with a meat meal. Other recipes, like this one, included sour cream, milk, or
cheese and were eaten with a dairy meal.
Makes 4 servings.
Preparation time: 10
minutes.
Cooking time: 50
minutes.
Step 1:
Preheat oven to 350°C. In a
large bowl, stir together the egg whites, egg, sour cream, milk, the 1/4 cup
sugar, flour,
vanilla, the 1/4 teaspoon cinnamon, and allspice. Stir in the noodles, apple,
and fruit bits.
Step 2:
Spoon the noodle mixture into
a lightly greased 1 1/2-quart casserole. In a small bowl, combine the 2 tablespoons
sugar
and the 1/8 teaspoon cinnamon.
Step 3:
Bake for 15 minutes. Stir mixture.
Sprinkle the sugar-cinnamon mixture over the noodles. Bake for 12 to 15 minutes
more or
until the noodle mixture is almost set in the center. Remove from oven. Let
stand on a wire rack for 5 minutes.
