4 ounces egg noodles, uncooked
1/2 cup egg substitute
3 tablespoons granulated sugar
1/4 teaspoon cinnamon
1 pinch nutmeg
1/2 cup low-fat cottage cheese
1/3 cup applesauce
1/4 cup dried apple
Vegetable cooking spray
18 teaspoon raspberry jam
Heat 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.
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.
NOTE: Raisins may be used in place of dried apples.
