Fleischig lokshen kugel pt 1

Ingredients

Directions

~---------------------------------------;---------------------------------- : ) 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 ½ 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!