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Ingredients Jump to Instructions ↓

  1. 1 package (12 ounces) yolk-free noodles

  2. 2 tablespoons butter, melted

  3. 2 cups (16 ounces) 1% cottage cheese

  4. 1-1/2 cups sugar

  5. 4 eggs

  6. 1 cup egg substitute

  7. 1 cup (8 ounces) BREAKSTONE'S® Reduced-Fat Sour Cream

  8. 1 cup reduced-fat ricotta cheese TOPPING:

  9. 1/2 cup cinnamon graham cracker crumbs (about 3 whole crackers)

  10. 1 tablespoon butter, melted

Instructions Jump to Ingredients ↑

  1. Cook noodles according to package directions; drain. Toss with butter; set aside. In a large bowl, beat the cottage cheese, sugar, eggs, egg substitute, sour cream and ricotta cheese until well blended. Stir in noodles. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Combine cracker crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting. Yield: 15 servings.

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