| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Side, Dishes-, Kugels |
16 |
Servings |
INGREDIENTS
| 1 |
|
Bag; (12 oz) yolk-free noodles |
| 2 |
|
Eggs |
| 1/2 |
c |
Egg substitute |
| 3/4 |
c |
Sugar |
| 1 |
c |
Reduced fat sour cream |
| 1 |
c |
Reduced fat pineapple cottage cheese |
| 1 |
c |
Reduced fat vanilla yogurt |
| 1/2 |
c |
Skim milk |
| 1 1/2 |
ts |
Vanilla extract |
| 2 |
tb |
Reduced fat margarine; melted |
| 1 |
cn |
(16 oz) crushed pineapple in natural juice; drained-halved |
| 1/2 |
c |
Brown sugar |
|
|
Cinnamon; to taste |
|
|
Reserved drained crushed pineapple |
INSTRUCTIONS
TOPPING
OVEN: 350 degrees F
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.
Recipe by: LSS Collection
Posted to Bakery-Shoppe Digest by Linda Shapiro <lss@coconet.com> on Feb 7,
1998
A Message from our Provider:
“We simply prepare ourselves. God fills us.”