Title: Mini Noodle Kugels with Raspberry Filling
Categories: Dessert Pasta Lowfat
Yield: 9 Kugels

4	oz	Medium or Wide Egg Noodles uncooked
1/2	c	Egg substitute
3	tb	White sugar
1/4	ts	Ground cinnamon
1	pn	Nutmeg
1/2	c	Low-fat cottage cheese
1/3	c	Applesauce
1/4	c	Chopped dried apples OR raisins
		Vegetable oil cooking spray
18	ts	Raspberry jam

Preheat the oven to 350 degrees F. 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.

Each serving provides: 158 Calories; 7.6 g Protein; 28.5 g Carbohydrates; 1.7 g Fat; 18.6 mg Cholesterol; 120 mg Sodium. Calories from Fat: 8%

Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)

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