Recipe - Pineapple Right Side Up Kugel

1 Bag; (12 oz) yolkfree
noodles
2 Eggs
One half cup Egg substitute
Three fourths cup Sugar
1 cup Reduced fat sour cream
1 cup Reduced fat pineapple
cottage cheese
1 cup Reduced fat vanilla yogurt
One half cup Skim milk
1 One half teaspoon Vanilla extract
2 tablespoon Reduced fat margarine;
melted
1 cn (16 oz) crushed pineapple in
natural juice;
drainedhalved

TOPPING
One half cup Brown sugar
Cinnamon; to taste
Reserved drained crushed
pineapple

OVEN: 350 degrees F

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.

Recipe by: LSS Collection

Posted to BakeryShoppe Digest by Linda Shapiro lss@coconet.com on Feb 7,
1998