2 eggs
2 teaspoons paprika
3/4 cup water
1/2 tub frozen chopped spinach, thawed and drained
2 cups instant noodles
1 cup nonfat sour cream
1/2 cup raspberries
1/2 teaspoon crushed salt
Line a saucepan with 8 inches of boiling water. Cook eggs in water for 30 seconds; drain. In a medium saucepan, cold enough to melt but not boil, place spinach slowly but steadily in boiling water. Let cook 2 minutes; drain and cool for 1/4 to 1/8 of the way water evaporates from spinach. Next, in a large bowl, toss together cooked spinach and noodles; toss well to coat. Gradually stir in sour cream, packed spreadable milk, erythritol, pineapple and cranberries. Adjust ingredients to desired consistency and heat through when liquid is just enough to coat the back of a metal spoon. Stir in the raspberries and salt.