Cherry-Almond Noodle Pudding

2019-02-20
  • Yield : 6 to 8 servings
  • Prep Time : 10m
  • Cook Time : 40m
  • Ready In : 50m
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Ingredients

  • 8 ounces medium, spiral egg noodles
  • 2 tablespoons unsalted butter
  • 1 cup dried cherries
  • 1 1/2 cups sour cream
  • 1 cup cottage cheese
  • 3 eggs
  • 1 cup sugar
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 tablespoons melted butter
  • 1/2 cup slivered almonds

Method

Step 1

Cook noodles in a large stockpot with boiling, salted water until tender, about 5 minutes. Drain noodles in a colander and place in a large bowl with the butter. Toss to coat well.

Step 2

Preheat the oven to 350 degrees F. Lightly grease a 9 by 13-inch baking dish.

Step 3

Bring 1 cup of water to a boil, add cherries, cover and remove the pan from the heat. Allow cherries to stand for 5 minutes. Drain well and set aside.

Step 4

Combine sour cream, cottage cheese, eggs, 3/4 cup sugar, the lemon zest, vanilla, and almond extract in blender or food processor. Process until smooth, stopping to scrape down the sides as needed.

Step 5

Stir together the sour cream mixture, buttered noodles, and cherries. Place the noodle mixture into the prepared dish.

Step 6

In a small bowl, combine the melted butter, almonds, and the remaining 1/4 cup sugar. Sprinkle nut mixture over the noodle pudding and bake for 25 to 30 minutes. Pudding should be cooked through and golden.

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