- 5 cups extra broad no-yolks egg noodles (250g)
- 1/4 cup butter (50g)
- 1/2 cup sugar (32g)
- 1/3 cup cream cheese (75g)
- 1/3 cup flour (40g)
- 3 eggs (184g)
- 2 1/2 cup water (750g)
- 2 cups Corn Flakes (45g)
- 1 tsp cinnamon (3g)
- 1 tbs sugar (15g)
- 2 tbs butter (50g)
This slightly sweet, traditional Judaic side dish is a family favorite.
| Nutritional information
One of 9 portions
| Phosphorus (mg)|| 50 |
| Potassium (mg)|| 119 |
| Sodium (mg)|| 148 |
| Protein (g)|| 4.8 |
| Sugar (g)|| 13 |
| Carbohydrates (g)|| 38 |
| Water (mL)|| 27 |
| Fibre (g)|| 6.5 |
| Calories|| 265 |
Beat the butter and sugar until homogeneous, then add the cream cheese and beat until smooth.
Add eggs one by one until well mixed, then the flour. Mix the water taking care not to splash.
Crush the cornflakes, sugar and cinnamon for the garnish into a bowl with a pestle.
Add the butter for the garnish, melt in the microwave, and mix by hand.
Boil the noodles for half the time indicated on the package. Drain and place in a square oven-safe dish. Pour the liquid mixture
on top of the noodles, then spread the garnish on top. Bake at 350F for 45 minutes.
Makes a great side dish, or serve on its own.
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