- 8 ounces NO YOLKS® Extra Broad noodles
- 1 package (8 ounces) low-fat cream cheese, at room temperature
- 2 tablespoons unsalted butter, melted
- 1 cup sugar
- 4 large eggs
- 1 1/2 cups reduced-fat milk
- 1/2 cup raisins
- 1 cup corn flakes
- 2 tablespoons sugar
- 1/4 teaspoon cinnamon
How to Make It
Prepare noodles according to package directions.
Preheat oven to 350⁰F.
Combine cream cheese, butter and sugar in bowl of electric mixer. Cream at medium speed, scraping down bowl occasionally. Add eggs, one at a time and beat in. Add milk, a little at a time. Remove bowl from mixer. Stir in No Yolks Noodles and raisins.
Spoon mixture into greased deep, 3-quart baking pan. Sprinkle cornflakes over noodle mixture. Combine remaining sugar and cinnamon and sprinkle over corn flakes. Bake 1 hour or until pudding is firm and knife inserted near center comes out clean. Remove from oven. Let set for 10 minutes before slicing.