Mini Noodle Kugels with Raspberry Filling 4 oz Medium or Wide Egg Noodles uncooked
1/2 c Egg substitute
3 tb White sugar
1/4 ts Ground cinnamon
1 pn Nutmeg
1/2 c Low-fat cottage cheese
1/3 c Applesauce
1/4 c Chopped dried apples OR raisins
Vegetable oil cooking spray
18 ts Raspberry jam
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 1/2 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. Mini Noodle Kugels with Raspberry Filling printer friendly version located here.
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