Food is comfort. This tasty combo of noodles, dairy and prunes makes me remember my grandmother, Nana Polly. Sweet, creamy, crunchy deliciousness. Like a fleece blanket for the tummy- cozy on up and enjoy
½ pound fine egg noodles
2 TBSP melted butter
1 cup plain Greek yogurt, low-fat
1 cup small curd cottage cheese, low-fat
3 eggs,
1 tsp vanilla
¼ cup sugar
1/3 cup prune puree
½ cup 2% milk
½ cup diced prunes
PRUNE PUREE
2/3 cup pitted prunes
3 TBSP hot water
Puree in blender or food processor until smooth
TOPPING
½ cup chopped slivered almonds
¼ tsp sugar
¼ tsp cinnamon
Mix together in a small bowl and set aside.
DIRECTIONS
Boil 3 cups of fine noodles, dry in 2 quarts boiling water for 3-4 minutes or until done. Drain and set aside.
In a blender or food processor, blend the eggs, Greek yogurt, Cottage cheese, prune puree, melted butter, ¼ cup sugar, vanilla and milk until smooth. Stir in the prune pieces.
Stir the noodles into the egg mixture and pour into a buttered 9 x 13 pan. Sprinkle on the almond topping. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
YIELD: 12 servings
Per serving
Calories: 226
Fat: 7.3 grams
Carbohydrate: 33.3 grams
Fiber: 2.2 grams
Sugar: 13.2 grams
Protein: 10 grams
