 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 1/8 | cups | Wide Egg Noodles, cooked al dente, drained | 7/8 | slice or ring (3" dia) with liquid | pineapple, crushed or tidbits in juice (8 oz can) | 2/3 | ounce | light cream cheese, softened | 3 | tablespoons | splenda no-calorie sweetener, granulated | 1 | fluid ounce | egg beaters( equivalent of 3 eggs) | 1/4 | container (6 oz) | Fat Free Yogurt - tropical fruit flavor | 1/4 | teaspoon | imitation coconut extract |
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Steps
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Sequence
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Step
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| | 1 | In a large bowl blend cream cheese, yogurt, splenda, eggs, and flavoring until silky smooth. (Use elec. mixer or stick blender) | | 2 | Add pineapple, stir | | 3 | Gently fold noodles into mixture | | 4 | Pour into 11 x 7 glass baking dish (use cooking spray to prevent sticking) | | 5 | Preheat oven to 425, place in center, reduce to 400 | | 6 | Bake 45-55 min or until golden brown and center is set. The lesser time for a creamier result, the longer for firmer. | | 7 | Allow to cool completly before cutting | | 8 | BASE RECIPE: follow step 1, using vanilla flavor yogurt, omit extract and let''s forget the noodles! | | 9 | VARIATIONS: For Pina kugelada, Cook noodles, drain. Remove from heat. Pour 1 cup of spiced or coconut rum over hot noodles, cover and set aside for 30 min (stir occasionally) Add 8 oz can crushed pineapple to base recipe, (if using spiced rum add 1 1/2 tsp coconut extract) fold in noodles, bake. OPT top with shredded coconut before baking |
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