Chapter 14: Side Dishes 517
Spinach-Cheese Noodle Pudding
Be forewarned—everyone will want seconds!
8 servings Calories: 194
% calories from fat: 35
1 cup reduced-fat small curd cottage cheese Protein (g): 10.3
Carbohydrate (g): 21.2
3 ounces reduced-fat cream cheese, room temperature
Fat (g): 10.3
3 large eggs, lightly beaten Saturated fat (g): 4.0
11/4 cups whole milk Cholesterol (mg): 97.1
Sodium (mg): 346
1/2 cup raisins
1/2 teaspoon ground cinnamon Milk: 0.0
1/4 package (10-ounce size) frozen spinach, thawed, Vegetable: 0.0
4 ounces egg noodles, cooked, al dente Meat: 1.0
1/2 teaspoon salt Fat: 1.0
Parmesan cheese and paprika, as garnish
1. Combine cottage cheese and cream cheese; mix in eggs, blending well.
Mix in remaining ingredients, except Parmesan cheese and paprika; spoon
into 1-quart soufflé dish or casserole and sprinkle with Parmesan cheese
and paprika. Place soufflé dish on rack in 6-quart slow cooker; cover and
cook on low until set, about 4 hours.
Note: This recipe can also be cooked in a 3-quart slow cooker, without us-
ing a soufflé dish; cooking time will be about 31/2 hours.
Hungarian Noodle Pudding
This kugel, flavored with raspberry preserves and almonds, can also be served
as a dessert!
10 servings Per Serving:
% calories from fat: 29
4 eggs, separated Fat (gm): 8.6
1/2 cup sugar Saturated fat (gm): 1.5
1 cup reduced-fat sour cream Cholesterol (mg): 108.9
Sodium (mg): 106
1 tablespoon grated orange zest Protein (gm): 8.1
2 teaspoons ground cinnamon Carbohydrate (gm): 40
8 ounces egg noodles or small elbow macaroni, Exchanges:
cooked Vegetable: 0.0
2 tablespoons margarine or butter Fruit: 1.0
1/2 cup each: melted seedless raspberry preserves, Bread: 2.0
chopped almonds Fat: 2.0