This is an old standard recipe that I’ve lightened a bit using fat free sour cream and egg beaters. Though I think I’m going to go back to either light sour cream and/or real eggs – I just think the consistency is better. I may cut down the sugar instead – consider the lightened version a work in process.
Noodle Pudding (5 points), serves 16 with other side dishes, 12 (and 7 points) solo
16 ounces no yolk egg noodles — medium
1 1/2 cups sugar
15 ounces applesauce
1 cup egg beaters, Fat Free
2 cups sour cream, no fat
1/4 cup light butter, unsalted
2 tablespoons cinnamon
1 cup raisins
1. Boil noodles and drain put back into the pot
2. Add all ingredients except cinnamon
3. Pour into greased 13 x 9 pan
4. Sprinkle w/ cinnamon
5. Bake 90 minutes at 350 or bake 45 minutes and freeze then bake one hour from the freezer