- Cook Time
- Prep Time
- 9 ServingsServings
- 4 oz. Medium or Wide Egg Noodles, uncooked
- 1/2 cup egg substitute
- 3 tbsp. white sugar
- 1/4 tsp. ground cinnamon
- Pinch nutmeg
- 1/2 cup low-fat cottage cheese
- 1/3 cup applesauce
- 1/4 cup chopped dried apples or raisins
- Vegetable oil cooking spray
- 18 tsp. raspberry jam
1 Preheat the oven to 350-o F. Prepare egg noodles according to package directions.
2 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.
3 Fold in the cottage cheese, applesauce and chopped dried apple or raisins.
4 . Lightly spray a muffin tin (preferably non-stick) with the vegetable oil cooking spray. (Do not use baking cups.)
5 Drain the noodles in a colander and immediately add them to the egg mixture.
6 Fill each muffin tin 1/2 full. Add 2 teaspoons raspberry jam to each cup, then fill the muffin cups to full.
7 Bake until firm and the tops are golden brown, about 45 minutes. Serve warm.
Source: National Pasta Association