Noodle Kugel (roth) – We Love God!

O Christless man! You too will hear that voice. Your soul will hear it in hell, your body will hear it in the grave; and death and hell will give up the dead which are in them. You will not hear His voice now, but you must hear it then. You will come forth, like Lazarus, and stand before God. Perhaps you would like to lie still in the grave. Oh! Let the rocks fall on me, and the mountains cover me. Perhaps you will cling to the sides of the grave, and clasp your frail coffin in your arms. Perhaps your soul would wish to lie still in hell. Oh! Let me alone! Let the burning wave go over forever, let the worm gnaw and never die. But you must come forth to the resurrection of damnation. You must rise to shame and everlasting contempt.

Robert Murray McCheyne

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains	Jewish	Desserts, Jewish, Pasta noodl	12	Servings

INGREDIENTS

		Nonstick cooking spray
		Butter flavored
12	oz	No-yolk wide noodles
2	c	Nonfat cottage cheese
2	c	Nonfat sour cream
1/2	c	Unsweetened apple juice
		concentrate Substitute
		sugar
3		Extra-lg egg whites
		slightly beaten
1/2	c	Egg substitute
1	T	Pure vanilla extract
16	oz	Crushed pineapple in natural
		juice canned
2	T	Ground cinnamon
2	T	Melted light margarine OR
		1-tbs pine nuts optional

INSTRUCTIONS

Coat a 13-by-9-by-2-inch glass baking dish or a 3-quart oval  casserole
with cooking spray. Preheat oven to 350F. Bring 5 quarts of  water to a
boil in a large saucepan. Add noodles gradually, return to  boil,
reduce heat and simmer for 10 minutes. Meanwhile, in a food  processor
or blender, combine next 6 ingredients. Process until  smooth. Drain
noodles, return them to pot and add cottage cheese  mixture and
pineapple with juice. Blend with a slotted spoon.  Pour mixture into a
baking dish and sprinkle with cinnamon, then with  melted margarine or
nuts, if desired. Bake in the upper third of the  oven for 1 hour or
until lightly browned. Cut in 12 squares and top  with nonfat sour
cream if desired.  Variation: Mix 1 cup fresh or frozen unsweetened
blueberries with 1  cup blueberry pie filling. Spoon on kugel before
the last 10 minutes  of cooking time.  Per serving: (without margarine,
berries or nuts): 221 calories, 1  percent fat (0.3grams), 29 percent
protein, 70 percent carbohydrate.  REF: Shape Cooks : Recipe Makeover :
Noodle Kugel
http://www.fitnessonline.com/shapecooks/98a/recipe/article2.cfm  >from
kitpath to eat-lf cookbooks 98Feb  Notes: Harriet Roth, author of:
Deliciously Healthy Jewish  Cooking(Dutton, 1996), substitutes egg
whites, nonfat sour cream and  cottage cheese and uses pineapple to
replace much of the sugar. With  a hint of cinnamon and vanilla, this
is one low-fat dish you needn't  make excuses for.  Recipe by: Harriet
Roth and SHAPE Cooks 1998  Posted to EAT-LF Digest by KitPATh
<phannema@wizard.ucr.edu> on Feb  17, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 253 Calories From Fat: 25 Total Fat: 2.9g Cholesterol: 39.4mg Sodium: 122.7mg Potassium: 234mg Carbohydrates: 46.9g Fiber: 2.7g Sugar: 13.9g Protein: 10.5g