Spinach Noodle Pudding - 29g Carbs, 1g Fiber
Recipe By:
Serving Size: 6
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) Lower Carbs Veggie
1/2 cup natural cream cheese
1 cup small curd cottage cheese -- or ricotta
3 large eggs -- beaten
1 1/4 cups milk
1/2 cup golden raisins -- soaked for 10 minutes in warm water and drained
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon -- or cardamom
salt
1 bunch spinach -- stems removed
4 ounces dry flat egg noodles -- or fettucine pepper
sour cream -- for garnish
Bring a large pot of water to a boil.
Combine the cream cheese with the cottage cheese or ricotta and stir in the eggs. Add the milk, raisins, spices, and 1/2 teaspoon salt.
When the water boils, add several teaspoons of salt, and plunge in the spinach. Cook it for 1 minute, then scoop it out with a strainer. Press out as much of the water as possible with the back of a spoon; then chop the spinach fairly fine and add it to the other ingredients. Return the water to a boil, add the noodles, and give them a stir with a fork. Taste the noodles as they cook, and drain them when they are still somewhat undercooked. Add the drained noodles to the custard, and stir well. add freshly ground black pepper, and taste to make sure the seasonings are right.
Preheat the oven to 350F. Generously butter a baking dish with a 6-cup capacity (an oval baking dish with 4-inch sides makes an especially attractive pudding).
Pour in the noodle-custard mixture and bake it until it is firm and nicely browned on top, about 1 hour.
Remove it from the oven, slide a knife around the sides of the baking dish, and turn the pudding onto a serving plate. Slice it with a serrated knife, and serve it warm with sour cream.
Serves 6
Author Note: This old-fashioned savory-sweet dish of spinach and noodles is baked in a custard. Easy to prepare, it looks quite handsome when unmolded. Serve it warm from the oven with sour cream and a crisp, tart salad of watercress and apples. Leftovers are good sliced and fried in butter. A fresh smooth ricotta can be used in place of the cottage cheese.
Source: "The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant by Deborah Madison, 1987"
S(Formatted by Chupa Babi): "Sept 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 285 Calories; 13g Fat (39.2%calories from fat); 15g Protein; 29g Carbohydrate; 1g Dietary Fiber; 155mgCholesterol; 280mg Sodium
Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
