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Ingredientes
- 1Â 1/2 c. fine egg noodles
- Â Â (or possibly vermicelli)
- 3 c. lowfat milk
- 1/2 c. raisins
- 1/4 c. minced slivered almonds
- 2 Tbsp. low-fat cream cheese
- 1 pch grnd cardamom
- 1 pch grnd cinnamon
- 1 pch grnd nutmeg
- 2 x egg whites
- 2 Tbsp. granulated sugar
- Â Â Sugar substitute to taste
Direcciones
- In large heavy saucepan, combine noodles, lowfat milk, raisins, and almonds over medium heat. Bring to boil, stirring occasionally. Cook, stirring constantly, for 5 to 7 min or possibly till noodles are tender. Stir in cream cheese, cardamom, cinnamon, and nutmeg till well blended.
- In bowl, beat egg whites till foamy. Add in sugar and beat till stiff peaks form. Fold into warm noodle mix till well blended. Remove from heat. Cold to hot. For added sweetness, sweeten to taste with sugar substitute.
- Pour into serving dish. Serve hot or possibly cool.
- This recipe yields 8 servings.
- Serving size: 1/8 recipe.
- Comments: For East Indian cooks, this is an aromatic lowfat 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 lowfat 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 8 servings | |
| Calories 129 | |
| Calories from Fat 27 | 21% |
| Total Fat 3.11g | 4% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.01g | |
| Cholesterol 15mg | 5% |
| Sodium 55mg | 2% |
| Potassium 247mg | 7% |
| Total Carbs 21.62g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 14.43g | 10% |
| Protein 4.89g | 8% |
