Ingredients
- 1 package of Miracle Noodle Fettuccini
- 1 ½ c. non fat milk
- 1 Lg egg
- ½ c. pumpkin puree (i.e. Libby’s canned pumpkin)
- Dash of cinnamon
- Sugar to taste or Splenda
- Optional: heavy cream or half and half
Method
- Rinse the fettuccine Miracle Noodle Fettuccini well.
- In a food processor or in my case I used my NINJA, put in the first 5 ingredients. Pulse till smooth and frothy.
- Pour mixture into a sauce pan and bring almost to a boil.
- Then reduce heat and cook for a few minutes stirring often.
- You can add the sugar during the cooking process or after you serve yourself a bowl.
- Also you can add some cream/half and half/or additional milk if desired.
- Rinse the fettuccine Miracle Noodle Fettuccini well.
This is a nice seasonal breakfast but by omitting the pumpkin puree and adding brown sugar it could be more like unflavored cream of wheat. There are so many possibilities.
1 comment
I had a food “emergency” tonight. I was already over my calorie allotment by 100 calories and came up hungry at 8pm. What to do? I modified Victoria’s recipe heavily, omitting everything but the noodles and Splenda and shook a little cinnamon over the top. Voila, hunger satisfied with effectively no calories. Was it as delicious as Victoria’s version? No way. But it was “free” and I would never have thought of it if I hadn’t spotted this recipe. Thanks for the concept, Victoria, and now I have to try your much better version. :)