Yield: 16 Servings
Measure | Ingredient |
---|
~---------------------------------------;---------------------------------- : ) 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!