4 tablespoons Splenda
1/8 teaspoon nutmeg
4 cups cooked broad noodles
1/2 cup seedless white raisins
1/2 cup sliced blanched almonds
I tablespoon lemon juice
1 tablespoon and 1 teaspoon olive oil
2 tablespoons bread crumbs
Preheat the oven to 190°C.
Brush a baking dish with one teaspoon olive oil.
In a large bowl, beat the eggs and Splenda until fluffy.
Add the nutmeg, noodles, raisins, almonds, lemon juice and remaining olive oil.
Turn the mixture into the baking dish.
Sprinkle with the bread crumbs.
Bake in the oven for 45 minutes or until browned.