Cornflake and Cheese Pudding

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Twitter request
 @harikanyc:
@sneakychef corn flakes & cheese pudding? Sounds interesting!  
Here you go, Harika....thanks for asking:

GRANDMA BETTY’S CORNFLAKE AND CHEESE PUDDING
From The Sneaky Chef to the Rescue
I dedicate this recipe to my late Grandma Betty. As with many of the recipes passed down from generations above, there’s no way to replicate the exact taste of my wonderful Grandma’s pudding (it was either the love – or some other secret ingredient they never wrote down – that made it taste different), but this is pretty darn close – even with all the extra healthful ingredients that I slipped in to give it a boost. I make this every Sunday and on rushed weekday mornings when I want to give the kids an instant hot breakfast.

Makes 6 servings
1 ½ cups low-fat cottage cheese (ideally “whipped”)
2 large eggs
¼ cup Sneaky Chef White Bean Puree
¼ teaspoon salt
1/3 cup sugar
2 teaspoons pure vanilla extract
2 cups whole grain cereal flakes (like Wheaties® or Total®)

Preheat oven to 375 degrees and grease or spray a loaf pan (approximately 9-inches by 5-inches) with oil.

Using a rolling pin, gently crush cereal (in a sealed plastic bag) into coarsely crushed flakes. Alternatively, you can quickly pulse the cereal in a food processor. Set aside.

In a large mixing bowl, whisk together the cottage cheese, eggs, White Bean Puree, salt, sugar, and vanilla. Pour about three-quarters of a cup of the crushed cereal on the bottom of the prepared loaf pan. Next, pour all of the cottage cheese mixture on top of the cereal, then top with the remaining crushed cereal. Spray the top with oil and bake for 45 minutes, uncovered. Serve with drizzle of maple syrup.
 

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