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recipe Spinach-Cheese Noodle Pudding

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					                                                     Chapter 14: Side Dishes      517

Spinach-Cheese Noodle Pudding
Be forewarned—everyone will want seconds!
                                                            Per Serving:
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
                                                            Exchanges:
1/2 teaspoon ground cinnamon                                Milk: 0.0
1/4 package (10-ounce size) frozen spinach, thawed,         Vegetable: 0.0
                                                            Fruit: 0.0
   undrained
                                                            Bread: 1.5
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: 269
                                                            % 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:
                                                            Milk: 0.0
   cooked                                                   Vegetable: 0.0
2 tablespoons margarine or butter                           Fruit: 1.0
1/2 cup each: melted seedless raspberry preserves,          Bread: 2.0
                                                            Meat: 0.0
   chopped almonds                                          Fat: 2.0

				
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posted:2/26/2013
language:English
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