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Happy March everyone!

As I have several articles to do between today and Tuesday and several interviews-I’m making this week’s column pretty short.  

One of us here on fab40 asked me to share my recipe for my noodle pudding.  It’s full of protein and one of my family’s favorite sides:

Pre-heat oven to 350 and spray a 10×13 pyrex cake pan with Pam

1 12 oz package of wide noodles
1/2-1 C diced dried fruits (I like to use a mix that Sprouts puts together with apples, pears, apricots, peaches and raisins-use that or just raisins, if you prefer)

On the above-bring a pot of water to a boil, add 1 tbsp of salt and stir it in, cook according to the pasta direction.  Drain. Put back into the cooking pot.

Hold aside:
1 apple, grated

While noodles are boiling, in a blender, puree:

1 lb tofu, drain it for a few minutes-I use firm
4 large eggs
1/2-1 C Splenda-you can use regular sugar if you prefer
1 tbsp pure vanilla
2 tbsp. margarine
1 tsp. cinnamon
Soy or almond milk-I’ll explain the amount in a moment

On the above-puree everything except the “milk“, then add enough of it to give you 5 C.  How much you’ll need will depend on the size of the eggs.

Put the grated apple into the pot with the noodles and dried fruit (now plumped).  Add the tofu mixture and combine well.  Carefully pour the entire mix into the prepared pan.

EXTRA:  I now like to top it with either some graham cracker or panko crumbs-but it will be great with or without them.

Cover with foil and bake on the middle rack about 45 minutes.  Remove foil and bake another 15 minutes or until top is nice and brown.

Serve hot or room temperature.  Now my husband and son only like this hot, but the rest of us will eat it cold for breakfast!  


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