Pineapple right side up kugel
16 Servings
Ingredients
| Quantity | 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 | ||
Directions
TOPPING
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