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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