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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 15 |
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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. âCathy 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:
1. Cook noodles according to package directions; drain. Toss with butter; set aside.
2. In a large bowl, beat the cottage cheese, sugar, eggs, egg substitute, sour cream and ricotta cheese until well blended. Stir in noodles.
3. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Combine cracker crumbs and butter; sprinkle over top.
4. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting. Yield: 15 servings.
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