Festive Noodle Pudding
|Medium noodles/Wide eggless noodles||8 Ounce|
|Dry curd/Nonfat cottage cheese||2 Cup (32 tbs)|
|Cream cheese||1 Cup (16 tbs), softened (Nonfat Or Reduced-Fat)|
|Fat free egg substitute||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||2 Teaspoon|
|Chopped apples||2 Cup (32 tbs) (3 Medium)|
|Coarsely chopped cranberries||10 Tablespoon, stemmed (Fresh Or Frozen, 1/2 Cup Plus 2 Tablespoons)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Chopped walnuts||2 Tablespoon|
1. Cook the noodles al dente according to package directions. Drain, rinse with cool water, and drain again. Set aside.
2. Combine the cottage cheese, cream cheese, egg substitute, sugar, and vanilla extract in a large bowl, and stir to mix well. Add the drained noodles, apples, cranberries, and raisins, and toss gently to mix.
3. Coat an 8-x-12-inch pan with nonstick cooking spray, and spread the noodle mixture evenly in the pan. Combine the topping ingredients in a small bowl, and sprinkle over the noodle mixture.
4. Bake uncovered at 350°F for about 1 hour and 10 minutes, or until a sharp knife inserted halfway between the edge of the pan and the center comes out clean. Cool for 20 minutes.