- 1/2 pound dried wide egg noodles
- 2 Granny Smith apples (1 lb. total), rinsed
- 1 package (3 oz.) cream cheese
- 1/4 cup granulated sugar
- 1 carton (1/2 lb.; 2 cups) nonfat cottage cheese
- 3 large eggs
- 3/4 cup milk
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup raisins
- 1/4 cup (1/8 lb.) melted butter or margarine
- 1/4 cup pecan halves
- 1/4 cup firmly packed brown sugar
- calories 390
- caloriesfromfat 37 %
- protein 12 g
- fat 16 g
- satfat 7.6 g
- carbohydrate 52 g
- fiber 2.6 g
- sodium 238 mg
- cholesterol 140 mg
How to Make It
In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add noodles, stir, and cook until tender to bite, about 8 minutes. Drain and immerse in cold water until cool, about 2 minutes. Drain again.
Meanwhile, core and shred apples.
In a large bowl with a mixer, beat cream cheese with sugar. Add cottage cheese, eggs, milk, and 1 teaspoon cinnamon. Beat to blend. Add noodles, shredded apples, raisins, and 3 tablespoons butter; stir to mix.
Rub sides and bottom of a 9-inch square pan with remaining butter. Add noodle mixture and spread level.
Mix remaining 1/2 teaspoon cinnamon with pecans and brown sugar. Sprinkle evenly over noodle mixture.
Bake in a 350° oven until top is golden brown, about 45 minutes (about 35 minutes in a convection oven). Cool at least 10 minutes. Serve warm or at room temperature, cut into rectangles.
Note: Nutritional analysis is per serving.