Cherry-Almond Noodle Pudding

Total Time:
50 min
Prep:
10 min
Cook:
40 min

Yield:
6 to 8 servings
Level:
Easy

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
  • Topping:
  • 2 tablespoons melted butter
  • 1/2 cup slivered almonds
Directions
  • 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

  • Topping:

  • 2 tablespoons melted butter

  • 1/2 cup slivered almonds

  • 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.

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

  • 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.

  • 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.

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

  • 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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