Noodle Pudding - {Kheer}

For East Indian cooks, this is an aromatic milk dessert. For Jewish cooks, it is not unlike their famous kugel. Their recipes call for cottage cheese to replace the cream cheese and some of the milk, currants in place of raisins, and cinnamon as the spice of choice. With few changes, this low-calorie version of kheer could also become light kugel.

Courses: Dessert
Serves: 8 people

Recipe Ingredients

1 1/2 cups	297g / 10oz	Fine egg noodles
		= (or vermicelli)
3 cups	711ml	Milk
1/2 cup	80g / 2.8oz	Raisins
1/4 cup	23g / 0.8oz	Chopped slivered almonds
2 tablespoons	30ml	Low-fat cream cheese
1		Ground cardamom
1		Ground cinnamon
1		Ground nutmeg
2		Egg whites
2 tablespoons	30ml	Granulated sugar
		Sugar substitute - to taste

Recipe Instructions

In large heavy saucepan, combine noodles, milk, raisins, and almonds over medium heat. Bring to boil, stirring occasionally. Cook, stirring constantly, for 5 to 7 minutes or until noodles are tender. Stir in cream cheese, cardamom, cinnamon, and nutmeg until well blended.

In bowl, beat egg whites until foamy. Add sugar and beat until stiff peaks form. Fold into hot noodle mixture until well blended. Remove from heat. Cool to warm. For added sweetness, sweeten to taste with sugar substitute.

Pour into serving dish. Serve warm or cold.

This recipe yields 8 servings. Serving size: 1/8 recipe.

Exchanges Per Serving: 1 1/2 Carbohydrate, 1/2 Fat.

Nutrition Facts: Calories 151; Total Fat 4g; Saturated Fat 2g; Cholesterol 16mg; Sodium 71mg; Potassium 249mg; Carbohydrate 21g; Protein 6g.

Source:
American Diabetes Association at http://www.diabetes.org

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