- Double Bonus
Several readers challenged our test kitchen to come up with a tasty, but healthful, revival of a Jewish dish that usually flaunts a pint of sour cream, a pint of cottage cheese, half a stick of butter, 4 eggs and a cup of milk. We took the challenge--lightly.
- 10 ounces wide egg noodles (8 cups)
- 2 tablespoons butter
- 2 large dried dates
- 2 large egg whites
- 1/4 cup cornstarch
- 2 cups nonfat cottage cheese
- 2 cups nonfat plain yogurt
- 1 cup skim milk
- 2/3 cup sugar
- 1/2 cup golden raisins
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1 1/2 cups crushed cornflakes
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
Preheat the oven to 350 degrees F. Coat a 9 by 13-inch glass baking dish with nonstick cooking spray.
Cook the noodles in a large pot of boiling water until tender but firm, 5 to 7 minutes. Drain and refresh with cold water. Set aside.
Melt the butter in a small skillet over low heat. Skim off the froth and cook until it begins to turn light, nutty brown, 1 1/2 to 2 minutes. (Be careful not to burn the butter.) Pour into a small bowl and let cool.
Whisk together the eggs, egg whites and cornstarch in a large bowl. Mix in the cheese, yogurt, milk, sugar, raisins, vanilla, salt and the browned butter. Stir in the cooked noodles and turn into the prepared baking dish. Stir together the cornflakes, brown sugar and cinnamon in a small bowl. Sprinkle evenly over the noodle mixture.
Bake until browned and set, about 1 hour. (If the topping starts to burn, cover with aluminum foil). Let cool for at least 20 minutes. Cut into squares and serve warm or cold.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
310 calories; 4g total fat; 2g total saturated fat; 60mg cholesterol; 483mg sodium; 57g carbohydrates; 1g fiber; 13g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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