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1
8 ounces medium, spiral egg noodles
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2
2 tablespoons unsalted butter
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3
1 cup dried cherries
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4
1 1/2 cups sour cream
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5
1 cup cottage cheese
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6
3 eggs
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7
1 cup sugar
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8
1/2 teaspoon grated lemon zest
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9
1/2 teaspoon vanilla extract
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10
1/4 teaspoon almond extract
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11
Topping:
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12
2 tablespoons melted butter
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13
1/2 cup slivered almonds
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14
Cook noodles in a large stockpot with boiling, salted water until tender, about 5 minutes.
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15
Drain noodles in a colander and place in a large bowl with the butter.
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Toss to coat well.
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17
Preheat the oven to 350 degrees F. Lightly grease a 9 by 13-inch baking dish.
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18
Bring 1 cup of water to a boil, add cherries, cover and remove the pan from the heat.
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19
Allow cherries to stand for 5 minutes.
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20
Drain well and set aside.
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21
Combine sour cream, cottage cheese, eggs, 3/4 cup sugar, the lemon zest, vanilla, and almond extract in blender or food processor.
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22
Process until smooth, stopping to scrape down the sides as needed.
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23
Stir together the sour cream mixture, buttered noodles, and cherries.
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24
Place the noodle mixture into the prepared dish.
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25
In a small bowl, combine the melted butter, almonds, and the remaining 1/4 cup sugar.
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26
Sprinkle nut mixture over the noodle pudding and bake for 25 to 30 minutes.
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27
Pudding should be cooked through and golden.
