Jewish Noodle Pudding
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
Directions:
- Preheat oven to 350°.
- 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.
- 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.
- 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.
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