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Jewish Noodle Pudding
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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
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.
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.
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