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Mini Noodle Kugels with Raspberry Filling

Mini Noodle Kugels


  • 4 ounces medium or wide egg noodles, uncooked
  • 1/2 cup egg substitute
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch nutmeg
  • 1/2 cup low-fat cottage cheese
  • 1/3 cup applesauce
  • 1/4 cup chopped dried apples or raisins
  • Vegetable oil cooking spray
  • 18 teaspoons raspberry jam
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  1. Heat the oven to 350 degrees F.
  2. Prepare egg noodles according to package directions.
  3. 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.
  4. Fold in the cottage cheese, applesauce and chopped dried apple or raisins.
  5. Lightly spray a muffin tin (preferably non-stick) with the vegetable oil cooking spray. (Do not use baking cups.)
  6. Drain the noodles in a colander and immediately add them to the egg mixture.
  7. Fill each muffin tin 1/2 full.
  8. Add 2 teaspoons raspberry jam to each cup, then fill the muffin cups to full.
  9. Bake until firm and the tops are golden brown, about 45 minutes.
  10. Serve warm.

Yield: 9

Recipe and photo credit: National Pasta Association.


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