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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 8 | ounces | uncooked egg noodles | 6 | tablespoons | Butter, light, Land o lakes unsalted | 4 | tablespoons | Butter, light, Land o lakes melted | 6 | large | egg; separated | 3/4 | cup | splenda no-calorie sweetener | 8 | ounces | cream cheese, fat free, softened | 4 | tablespoons | sour cream, reduced fat or fat free | 16 | ounces | cottage cheese fat free | 0.1 | dash | kosher salt (use more or less to taste) | 1/3 | cup, crushed | Graham Cracker Crumbs | 1/3 | cup, crushed | Graham Cracker Crumbs |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish. | | 2 | Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and stir in 6 tablespoons sliced butter. | | 3 | In a medium bowl beat egg yolks with sugar and cream cheese; stir into noodles and add sour cream, cottage cheese and salt. Beat egg whites until stiff and fold into mixture. Transfer mixture to prepared dish. | | 4 | In a small bowl combine melted butter, 1/4 cup sugar, and graham cracker crumbs. Sprinkle over noodle mixture. | | 5 | Bake in preheated oven for 1 hour. |
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