Preparation

1 Preheat the oven to 350-o F. Prepare egg noodles according to package directions.

2 While the noodles are cooking, beat the egg substitute, sugar, cinnamon and nutmeg in a large bowl until the sugar is dissolved and the mixture is foamy.

3 Fold in the cottage cheese, applesauce and chopped dried apple or raisins.

4 . Lightly spray a muffin tin (preferably non-stick) with the vegetable oil cooking spray. (Do not use baking cups.)

5 Drain the noodles in a colander and immediately add them to the egg mixture.

6 Fill each muffin tin 1/2 full. Add 2 teaspoons raspberry jam to each cup, then fill the muffin cups to full.

7 Bake until firm and the tops are golden brown, about 45 minutes. Serve warm.

Source: National Pasta Association