Simple Noodle Kugel
|Wide egg noodles||10 Ounce (8 Cups)|
|Egg whites||2 Large|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Nonfat cottage cheese||2 Cup (32 tbs)|
|Plain non-fat yogurt||2 Cup (32 tbs)|
|Skim milk||1 Cup (16 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Pure vanilla extract||1 Tablespoon|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Crushed cornflakes||1 1⁄2 Cup (24 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
Preheat oven to 350 degrees F.
Coat a 9-by-13-inch glass baking dish with nonstick cooking spray.
In a large pot of boiling water, cook noodles until tender but firm, 5 to 7 minutes.
Drain and refresh with cold water.
In a small skillet, melt butter 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.
In a large bowl, whisk together eggs, egg whites and cornstarch.
Mix in cottage cheese, yogurt, milk, sugar, raisins, vanilla, salt and browned butter.
Stir in noodles and turn into the prepared pan.
In a small bowl, stir together cornflakes, brown sugar and cinnamon.
Sprinkle evenly over the noodle mixture.
Bake for about 1 hour, or until browned and set.
(If topping starts to burn, cover with aluminum foil.) Let cool for at least 20 minutes.