Noodle kugel (roth)

12 Servings

Ingredients

Quantity Ingredient
Nonstick cooking spray; Butter flavored
12 ounces No-yolk wide noodles
2 cups Nonfat cottage cheese
2 cups Nonfat sour cream
½ cup Unsweetened apple juice concentrate; (Substitute sugar)
3 Extra-lg egg whites; slightly beaten
½ cup Egg substitute
1 tablespoon Pure vanilla extract
16 ounces Crushed pineapple in natural juice; canned
2 tablespoons Ground cinnamon
2 tablespoons Melted light margarine OR 1-tbs pine nuts; optional

Directions

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

>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@...> on Feb 17, 1998

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