4 ounces Medium or Wide Egg Noodles, uncooked
1/2 cup egg substitute
3 tablespoons white sugar
1/4 teaspoon ground cinnamon
Pinch nutmeg
1/2 cup low-fat cottage cheese
1/3 cup applesauce
1/4 cup chopped dried apples
OR
1/4 cup raisins
Vegetable oil cooking spray
18 teaspoons raspberry jam
Servings: 9
1. Preheat oven to 350ºF. 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.)
2. 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.
Servings: 9
1/2 cup egg substitute
3 tablespoons white sugar
1/4 teaspoon ground cinnamon
Pinch nutmeg
1/2 cup low-fat cottage cheese
1/3 cup applesauce
1/4 cup chopped dried apples
OR
1/4 cup raisins
Vegetable oil cooking spray
18 teaspoons raspberry jam
Servings: 9
1. Preheat oven to 350ºF. 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.)
2. 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.
Servings: 9
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