 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
|
Not skinny food, but really good. The apricots cut some of the richness of the kugel. Ingredients:
16 ounces cottage cheese, i use 1 |
1 (16 ounce) container sour cream, i use low fat |
1 cup sugar |
5 eggs or 5 egg substitute, equivalent |
1/2 cup butter or 1/2 cup margarine, melted |
2 (16 ounce) cans apricot halves, drained |
1 (12 ounce) package wide egg noodles, cooked and drained |
1 teaspoon ground cinnamon |
1 teaspoon sugar |
Directions:
1. In a large mixing bowl stir Cottage cheese, sour cream, 1 cup of sugar, eggs and melted butter or margarine until well blended.
2. Chop 1 can of apricots.
3. Stir chopped apricots and egg noodles into cheese mixture.
4. Pour into a 13 x 9 inch pan that has been sprayed with cooking spray.
5. Top with rest of apricots, (I cut them into slices).
6. Mix cinnamon and 1 teaspoon sugar together and sprinkle over the top.
7. Bake for 1 hour 350 degrees or until golden and bubbly.
8. Cool for 5 minutes.
|
|