Low Carb Noodle Pudding Recipes

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LYNN'S EASY NOODLE PUDDING



Lynn's Easy Noodle Pudding image

This pudding is super easy to make, a great dish to bring along for a pot luck, and can be served warm, cold, or reheated. It was my late Mom's recipe that she brought to everyone's home. She was always begged by family and friends to PLEASE make this. It was, and still is, a staple at the holiday table for us.

Provided by Lobbylady

Categories     Side Dish

Time 1h25m

Yield 12

Number Of Ingredients 8

1 (16 ounce) package egg noodles
2 cups sour cream
2 cups creamy whipped cottage cheese
1 cup white sugar, divided
2 eggs, beaten
1 cup raisins
½ cup butter
1 teaspoon ground cinnamon

Steps:

  • Bring a large pot of lightly salted water to a boil. Stir in egg noodles and cook until al dente, 10 to 12 minutes. Drain.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 13x9 inch baking dish.
  • Toss the cooked noodles with the sour cream, cottage cheese, 1/2 cup sugar, eggs, and raisins until well blended. Pour the noodle mixture into the prepared pan. Dot the top with small pieces of butter.
  • Mix the remaining 1/2 cup sugar with the cinnamon. Sprinkle over the noodles.
  • Bake in preheated oven until top is lightly brown, about 45 minutes. Remove from oven and cool 10 minutes to set pudding before serving.

Nutrition Facts : Calories 451.2 calories, Carbohydrate 57.4 g, Cholesterol 107.9 mg, Fat 19.9 g, Fiber 1.8 g, Protein 12.7 g, SaturatedFat 11.7 g, Sodium 229.2 mg, Sugar 26.6 g

LOW CARB NOODLE PUDDING



Low Carb Noodle Pudding image

I LOVE noodle pudding, not being Jewish I had no good family recipes for it but being from NY I DID have some great delis, and ate more than my share of it. Which is why I now need to make a low carb version :) This uses spaghetti squash instad of noodles. I took a recipe I had and tweaked it. Let me know how you like it. Its not the real deal but its close. Enjoy

Provided by Carb Lover

Categories     For Large Groups

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 11

1 medium spaghetti squash
5 eggs
1 lb 2% fat cottage cheese, not fat free
8 ounces neufchatel cheese, Philadelphia's
3/4 cup Splenda granular (pouch not packets)
1/2 cup low carb French vanilla flavored coffee creamer, its usually in the milk area of supermarkets
3/4 cup raisins
1/2 teaspoon cinnamon (or more)
3/4 cup butter, melted
1 cup vanilla Special K cereal
butter-flavored cooking spray (I use "I can't believe its not butter")

Steps:

  • Cook the squash by placing in boiling water for about 20-30 minutes - let cool.
  • Pre-heat oven to 350.
  • After squash has cooled cut open and take out the insides using a fork.
  • Mix the squash with the next 8 ingredients, and place in a 9X12 pan sprayed with the butter spray.
  • In a small bowl spray some butter sray on the cereal, crunch it a bit with your fingers and sprinkle over the pudding.
  • Bake for about 1 hour 20 minutes, you may have to place foil over the top towards the end so the cereal doesn't get too crispy. Check for doneness by inserting a sharp knife in the center, it should come out clean. Remove from oven and let get to room temp or refrigerate and serve cold, either way it is yummy and an interesting way to use spaghetti squash.
  • prep time includes the cooking of the squash.

Nutrition Facts : Calories 195.3, Fat 14.2, SaturatedFat 8.4, Cholesterol 102, Sodium 272.4, Carbohydrate 9.7, Fiber 0.3, Sugar 4.5, Protein 8.1

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