You’ll feel good about serving this fabulous, lightened-up brunch dish, especially now that it’s lower in saturated fat by 8 g and in cholesterol by 115 mg.
—CATHY TANG REDMOND, WA
PREP: 15 MIN. • BAKE: 45 MIN. + STANDING • MAKES: 15 SERVINGS
1 package (12 ounces) yolk-free noodles
2 tablespoons butter, melted
2 cups (16 ounces) 1% cottage cheese
1 1/2 cups sugar
4 eggs
1 cup egg substitute
1 cup (8 ounces) reduced-fat sour cream
1 cup reduced-fat ricotta cheese
TOPPING
1/2 cup cinnamon graham cracker crumbs (about 3 whole crackers)
1 tablespoon butter, melted
1. Cook noodles according to package directions; drain. Toss with butter; set aside.
2. In a large bowl, beat the cottage cheese, sugar, eggs, egg substitute, sour cream and ricotta cheese until well blended. Stir in noodles.
3. Transfer to a 13x9-in. baking dish coated with cooking spray. Combine cracker crumbs and butter; sprinkle over the top.
4. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting.
PER SERVING 271 cal., 6 g fat (3 g sat. fat), 73 mg chol., 235 mg sodium, 41 g carb., 1 g fiber, 13 g pro. Diabetic Exchanges: 2 1/2 starch, 1 lean meat, 1/2 fat.