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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 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.) 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%