Cottage Cheese-and-Noodle Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A slimmed-down version of a traditional noodle kugel, this pudding can be served for brunch. Ingredients:
5 cups cooked egg noodles |
2 cups 1% low-fat cottage cheese |
1/2 cup packed brown sugar |
1 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/2 teaspoon vanilla extract |
1/4 teaspoon pepper |
1 (8-ounce) carton vanilla low-fat yogurt |
4 ounces neufchâtel cheese, cut into small pieces |
2 large egg whites, lightly beaten |
2 large eggs, lightly beaten |
cooking spray |
Directions:
1. Preheat oven to 375°.
2. Combine first 11 ingredients in a large bowl. Pour noodle mixture into a 13 x 9-inch baking dish coated with cooking spray.
3. Cover; bake at 375° for 45 minutes or until almost set. Uncover, and bake an additional 10 minutes or until lightly browned. Serve warm or at room temperature.
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