INGREDIENTS

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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