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 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°. 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.