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Makeover Noodle Kugel




Source of Recipe


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Makeover Noodle Kugel

Taste of Home
Exchanges & WW Points
Yield: 15 servings.
Prep: 15 min. Bake: 45 min. + standing

We think you'll feel good about serving this fabulous brunch dish, now that it's lower in saturated fat by 8 g and in cholesterol by 115 mg. —Cathy Tang, Redmond, Washington

Ingredients:
1 package (12 ounces) yolk-free noodles
2 tablespoons butter, melted
2 cups (16 ounces) 1% cottage cheese
1-1/2 cups sugar
4 eggs
1 cup egg substitute
1 cup (8 ounces) reduced-fat sour cream
1 cup reduced-fat ricotta cheese

TOPPING:
1/2 cup cinnamon graham cracker crumbs (about 3 whole crackers)
1 tablespoon butter, melted

Directions:
Cook noodles according to package directions; drain. Toss with butter; set aside.

In a large bowl, beat the cottage cheese, sugar, eggs, egg substitute, sour cream and ricotta cheese until well blended. Stir in noodles.

Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Combine cracker crumbs and butter; sprinkle over top.

Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting.

1 piece equals 271 calories, 6 g fat (3 g saturated fat), 73 mg cholesterol, 235 mg sodium, 41 g carbohydrate, 1 g fiber, 13 g protein. ++++ Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1/2 fat. ++++ WWP: 6