| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
"no yoke" broad noodles; (UNCOOKED, very important!) |
| 1 |
c |
Sugar; (I use 1/2 sugar + equiv. to a little less than 1/2 cup sugar substititue) |
| 16 |
oz |
Unsweetend applesauce |
| 1 1/2 |
ts |
Vanilla |
| 1 |
cn |
(small) crushed pineapple with juice (unsweetened) |
| 1 |
c |
White raisins; (I use 1/2 cup raisins + 1/2 cup dried sweetened cranberries from Ocean Spray) |
| 7 |
|
Eggs equivalent; (like eggbeaters) |
| 3 |
c |
Skim milk |
| 1 |
pt |
Ff plain yogurt |
| 1 |
|
Snack size box of Special K; (probably about 1 cup) |
| 1 |
ts |
Cinnamon |
| 1 |
tb |
Brown sugar |
INSTRUCTIONS
TOPPING
From _Country Kitchen Collection_
Mix all ingredients (except topping) together in a VERY large bowl.
Consistency will be very loose. Pour into a large pan (approx. 9x13),
cover, and refrigerate at least 4 hours (It's better to let it stay
overnight). Should be "set" when you remove from refrigerator. Prior to
baking, prepare topping: crush cereal into small (but not tiny) pieces.
Stir in cinnamon and brown sugar. Sprinkle over top of kugel. Bake in
preheated oven (300 degrees F) for 2 hours or until top is browned. Smells
heavenly. Tastes good hot or cold, but it's really "creamy" when cold!
Posted to fatfree digest by mccubrey@calweb.com (Joanne McCubrey) on Feb 6,
1998
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