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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This is a traditional recipe I make for the holidays. My close friend and I used to bake together until she moved 1,300 miles away. Now when I make this dish, Iâm reminded of our time together. Ingredients:
1 package (12 ounces) yolk-free noodles |
2 tablespoons butter |
1/2 medium apple, peeled and thinly sliced |
1-1/2 cups (12 ounces) reduced-fat sour cream |
1 package (8 ounces) reduced-fat cream cheese, cubed |
3/4 cup sugar |
3 eggs |
2 egg whites |
1-1/2 teaspoons ground cinnamon, divided |
1 teaspoon vanilla extract |
2 cups fat-free milk |
1 jar (10 ounces) apricot preserves |
Directions:
1. Cook noodles according to package directions; drain. Toss with butter and apple; set aside. Meanwhile, beat the sour cream, cream cheese, sugar, eggs, egg whites, 1 teaspoon cinnamon and vanilla until well blended. Beat in milk. Stir in noodle mixture.
2. In a 13-in. x 9-in. baking dish coated with cooking spray, layer half of the noodle mixture, all of the preserves and the remaining noodle mixture. Sprinkle with remaining cinnamon. Bake, uncovered, at 350° for 55-65 minutes or until a thermometer reads 160°.
3. Let stand for 10 minutes before cutting. Serve warm or cold. Yield: 12 servings.
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