INGREDIENTS

INSTRUCTIONS

~---------------------------------------;-----------------------------
----  :          ) pkg; yolk-free noodles  :          Eggs  :        
Egg substitute  :          Sugar  :          Reduced fat sour cream  :
Reduced fat pineapple  :          -cottage cheese  :          Reduced
fat vanilla yogurt  :          Skim milk  :          Ons; vanilla
extract  :          Poons; reduced fat  :          -margarine, melted
:          ) can; crushed pineapple in  :          -natural juice,  :  
-drained-halved
~---------------------------------TOPPING-----------------------------
----  :          Brown sugar  :          Cinnamon; to taste  :        
Reserved drained crushed  :          -pineapple  OVEN: 350  Coat a 9 X
11-inch baking dish with nonstick cooking spray. (I used  2- 8 inch
square pans so that I could freeze one kugel for later use.)  Cook
noodles according to directions on the package. (I undercook
slightly.) Drain well; place in baking dish.  In food processor, mix
eggs, egg substitute and sugar; process well.  Add sour cream, cottage
cheese, yogurt, milk, vanilla and melted  margarine; process very well.
(I let my processor run until the  mixture is "whipped" as my family
does not like any "traces" of  cottage cheese curds! <g>) Stir in 1/2
of drained pineapple. Pour  mixture into pan and combine well with
noodles.  TOPPING: Combine brown sugar and cinnamon, removing lumps.
Sprinkle  reserved drained crushed pineapple over noodle mixture.
Sprinkle brown  sugar- cinnamon mixture over the pineapple.  Bake 50
minutes or until set.  Freezes very well.  NOTE: I borrowed Jeff's idea
for a brown sugar topping. Have to admit,  although it is very sweet,
it certainly is yummy!

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