Recipe - Fleischig Lokshen Kugel Pt 1

~;
: ) pkg; yolkfree noodles
: Eggs
: Egg substitute
: Sugar
: Reduced fat sour cream
: Reduced fat pineapple
: cottage cheese
: Reduced fat vanilla yogurt
: Skim milk
: Ons; vanilla extract
: Poons; reduced fat
: margarine, melted
: ) can; crushed pineapple in
: natural juice,
: drainedhalved

~TOPPING
: Brown sugar
: Cinnamon; to taste
: Reserved drained crushed
: pineapple

OVEN: 350

Coat a 9 X 11inch baking dish with nonstick cooking spray. (I used 2 8
inch square pans so that I could freeze one kugel for later use.)

Cook noodles according to directions on the package. (I undercook
slightly.) Drain well; place in baking dish.

In food processor, mix eggs, egg substitute and sugar; process well. Add
sour cream, cottage cheese, yogurt, milk, vanilla and melted margarine;
process very well. (I let my processor run until the mixture is "whipped"
as my family does not like any "traces" of cottage cheese curds! g) Stir
in One half of drained pineapple. Pour mixture into pan and combine well with
noodles.

TOPPING: Combine brown sugar and cinnamon, removing lumps. Sprinkle
reserved drained crushed pineapple over noodle mixture. Sprinkle brown
sugar cinnamon mixture over the pineapple.

Bake 50 minutes or until set.

Freezes very well.

NOTE: I borrowed Jeff's idea for a brown sugar topping. Have to admit,
although it is very sweet, it certainly is yummy!