Yield: 16 Servings
|1||Bag; (12 oz) yolk-free noodles|
|½ cup||Egg substitute|
|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