12 ounces Medium or Fine Egg Noodles, uncooked
16 ounces low-fat cottage cheese
1 cup low-fat sour cream
1 tablespoon margarine
1 medium onion, diced
2 egg whites
1 1/2 cups low-fat milk
1/2 cup raisins or sultanas
2 tablespoons sugar
1/2 teaspoon cinnamon
Servings: 6
1. Prepare pasta according to package directions; drain. Rinse under water and drain again.
2. Preheat oven to 350ºF. In a large bowl, combine the noodles with the cottage cheese and sour cream and set aside. Melt the margarine in a small skillet. Add onion and sauté over medium heat until soft, about 5 minutes. Combine onion with noodles. Beat egg whites in a medium bowl for 30 seconds, beat in milk. Add mixture to noodles. Stir raisins into noodles.
3. Lightly grease a 1 1/2-quart baking dish with oil or cooking spray. Spoon noodle mixture into the dish. In a small bowl, combine sugar and cinnamon and sprinkle over noodles. Bake noodles until firm and browned on top, about 55 minutes. Serve hot from the oven or at room temperature.
16 ounces low-fat cottage cheese
1 cup low-fat sour cream
1 tablespoon margarine
1 medium onion, diced
2 egg whites
1 1/2 cups low-fat milk
1/2 cup raisins or sultanas
2 tablespoons sugar
1/2 teaspoon cinnamon
Servings: 6
1. Prepare pasta according to package directions; drain. Rinse under water and drain again.
2. Preheat oven to 350ºF. In a large bowl, combine the noodles with the cottage cheese and sour cream and set aside. Melt the margarine in a small skillet. Add onion and sauté over medium heat until soft, about 5 minutes. Combine onion with noodles. Beat egg whites in a medium bowl for 30 seconds, beat in milk. Add mixture to noodles. Stir raisins into noodles.
3. Lightly grease a 1 1/2-quart baking dish with oil or cooking spray. Spoon noodle mixture into the dish. In a small bowl, combine sugar and cinnamon and sprinkle over noodles. Bake noodles until firm and browned on top, about 55 minutes. Serve hot from the oven or at room temperature.
