Ingredients for Noodle Pudding With Farmer Cheese And Lingonberries
- Wide Egg Noodles
- 3 large eggs
- 16 ounces farmer cheese, drained
- Light Brown Sugar
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon salt
- Vanilla Extract
- Ground Cinnamon
- Ground Nutmeg
- 2 tablespoons apple juice concentrate
- Unsalted Butter
- Lingonberry Preserves
- Sugar
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How to Make Noodle Pudding With Farmer Cheese And Lingonberries
- Preheat oven to 350°F (175°C). Grease an 8x8 inch baking dish.
- Cook egg noodles according to package directions until al dente. Drain well and set aside.
- In a large bowl, whisk together eggs until light and frothy.
- Whisk in the farmer cheese, brown sugar, sour cream, milk, salt, vanilla extract, cinnamon, nutmeg, and apple juice concentrate until smooth.
- Gently fold in the cooked noodles, lingonberry preserves, and 2 tablespoons of the butter, cut into small pieces.
- Pour the mixture into the prepared baking dish. Sprinkle evenly with the cinnamon-sugar mixture.
- Dot the top with the remaining 2 tablespoons of butter, cut into small pieces.
- Bake for 30-40 minutes, or until the pudding is set and the butter is bubbling around the edges. Insert a knife into the center; if it comes out clean, it's done.
- Let cool for at least 10 minutes before serving. Serve warm or at room temperature, cut into squares, and top with a dollop of sour cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
142g
Fat
58g
Carbs
24g
