Mini Noodle Kugels With Raspberry Filling Recipe - Cooking Index
Mini Noodle Kugels With Raspberry Filling Recipe - Cooking Index
| 4 oz | 113g | Medium or wide egg noodles - uncooked |
| 1/2 cup | 99g / 3.5oz | Egg substitute |
| 3 tablespoons | 45ml | White sugar |
| 1/4 teaspoon | 1.3ml | Ground cinnamon |
| 1 | Nutmeg | |
| 1/2 cup | 73g / 2.6oz | Low-fat cottage cheese |
| 1/3 cup | 78ml | Applesauce |
| 1/4 cup | 36g / 1.3oz | Chopped dried apples |
| Or | ||
| 1/4 cup | 40g / 1.4oz | Raisins |
| Vegetable oil cooking spray | ||
| 18 teaspoons | 90ml | Raspberry jam |
Preheat oven to 350F.
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.
Source:
Femina Magazine
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