Pineapple right side up kugel

Yield: 16 Servings

Measure Ingredient
1 Bag; (12 oz) yolk-free noodles
2 Eggs
½ cup Egg substitute
¾ cup Sugar
1 cup Reduced fat sour cream
1 cup Reduced fat pineapple cottage cheese
1 cup Reduced fat vanilla yogurt
½ cup Skim milk
1½ teaspoon Vanilla extract
2 tablespoons Reduced fat margarine; melted
1 can (16 oz) crushed pineapple in natural juice; drained-halved
½ cup Brown sugar
Cinnamon; to taste
Reserved drained crushed pineapple


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 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.

Recipe by: LSS Collection

Posted to Bakery-Shoppe Digest by Linda Shapiro <lss@...> on Feb 7, 1998

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