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MINI NOODLE KUGELS WITH RASPBERRY FILLIN




Source of Recipe


Azlinda - at Recipes From Friends


Recipe Introduction


MINI NOODLE KUGELS WITH RASPBERRY FILLING



Yields 9 servings

4 oz. medium or wide egg noodles, uncooked
1/2 C. egg substitute
3 T. granulated sugar
1/4 tsp, ground cinnamon
Pinch of nutmeg
5 C. low-fat cottage cheese
1/3 C. applesauce
1/4 C. chopped dried apples or raisins
Vegetable oil cooking spray
18 tsp. raspberry jam

Preheat the oven to 350�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.

Each Serving: 158 Calories , 7.6 g Protein , 28.5 g Carbohydrates, 1.7 g Fat , 18.6 mg Cholesterol , 120 mg Sodium , Calories from Fat 8%