Mini noodle kugels with raspberry filling
9 Kugels
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Medium or Wide Egg Noodles uncooked |
| ½ | cup | Egg substitute |
| 3 | tablespoons | White sugar |
| ¼ | teaspoon | Ground cinnamon |
| 1 | pinch | Nutmeg |
| ½ | cup | Low-fat cottage cheese |
| ⅓ | cup | Applesauce |
| ¼ | cup | Chopped dried apples OR raisins |
| Vegetable oil cooking spray | ||
| 18 | teaspoons | Raspberry jam |
Directions
Preheat the oven to 350 degrees F. Prepare egg noodles according to package directions. While the noodles are cooking, beat the egg substitute, sugar, cinnamon and nutmeg in a large bowl until the sugar is dissolved and the mixture is foamy. Fold in the cottage cheese, applesauce and chopped dried apple or raisins. Lightly spray a muffin tin (preferably non-stick) with the vegetable oil cooking spray. (Do not use baking cups.) Drain the noodles in a colander and immediately add them to the egg mixture. Fill each muffin tin ½ full. Add 2 teaspoons raspberry jam to each cup, then fill the muffin cups to full. Bake until firm and the tops are golden brown, about 45 minutes. Serve warm.
Each serving provides: 158 Calories; 7⅗ g Protein; 28½ g Carbohydrates; 1.7 g Fat; 18⅗ mg Cholesterol; 120 mg Sodium.
Calories from Fat: 8%
Copyright National Pasta Association () (Reprinted with permission)