Meals Matter

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Contributed By: mbligh
www.walford.com

This recipe doubles easily and is great for pot lucks or buffet luncheons. It makes a good dessert, but I enjoy it for a lunch entree even more.

Ingredients

4 oz Whole wheat fettucine noodles

1 Egg + 2 egg whites (see chapter 13 "Uses for Raw or Cooked Leftover Eggyolks")

1 cup Non-fat yogurt

1/2 cup Low-fat or nonfat cottage cheese

1/4 cup Nonfat dry milk

3 tblsp Maple syrup, honey, or molasses

1 tblsp Lemon juice

1 tsp Ground cinnamon

1/2 tsp Nutmeg, preferably freshly grated

1 tsp Vanilla

1/3 cup Raisins, soaked overnight in red wine

1 Large pear or apple, cored, pitted and chopped

Preparation

Preheat oven to 325.

Cook the noodles in a large pot, al dente, and drain. While they are boiling, whip the cottage cheese in a food processor untill creamy.

Add all the remaining ingredients to the cheese except the fruit and blend well.

Rinse the noodles with cold water and drain thouroughly. Add to the cheese mixture and stir in the fruit. Blend well.

Spray a 12 inch x 12 ince baking pan or a 2 qt casserole dish with canola oil. Pour in the kugel. Cover with foil. Bake for 30 minutes.

Remove foil and bake for another 15 minutes, or until a golden crust forms.

Remove from oven and cool.

While this kugel may be served warm, the flavors deepen when it is well chilled.

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