Recipe

Cherry Almond Noodle Pudding

  • Yield: 6 to 8 servings

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 almond

Directions

  • 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.