Ingredients Jump to Instructions ↓

  1. 10 ounces wide egg noodles, (8 cups)

  2. 2 tablespoons butter

  3. 2 large eggs

  4. 2 large egg whites

  5. 1/4 cup cornstarch

  6. 2 cups nonfat cottage cheese

  7. 2 cups nonfat plain yogurt

  8. 1 cup skim milk

  9. 2/3 cup sugar

  10. 1 tablespoon vanilla extract

  11. 1 teaspoon salt

  12. 1/2 cup golden raisins

  13. 1 1/2 cups crushed cornflakes

  14. 1/2 cup packed brown sugar

  15. 1 teaspoon ground cinnamon

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350° F. Coat a 9-by-13-inch glass baking dish with nonstick cooking spray. Cook 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 butter in a small skillet over low heat. Skim off 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 eggs, egg whites and cornstarch in a large bowl. Mix in cottage 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 cornflakes, brown sugar and cinnamon in a small bowl. Sprinkle evenly over the noodle mixture. Bake until browned and set, about 1 hour. (If topping starts to burn, cover with aluminum foil.) Let cool for at least 20 minutes. Cut into squares and serve warm or cold.


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