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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 x ca. 450 g | Or 12 oz wide egg noodles |
| 2 Esslöffel | To 3T butter or marg <opt> |
| 3 | Eggs, can omit yolks |
| 2 Tasse | Cottage cheese (1 lb) lowfat |
| 3/4 Tasse | Sour cream/yogurt-lowfat ok |
| 8 x ca. 30 g | Cream cheese-lowfat ok |
| 1 Teelöffel | vanilla extract |
| 1 Teelöffel | To 2t cinnamon |
| 1/4 Tasse | To 1/2c sugar |
| 1/2 Teelöffel | To 1t salt |
| 1 Esslöffel | To 2T lemon juice |
| 1/2 Tasse | Packed raisins |
| 1 | Tart apple, peeled, sliced |
| 2 | Ripe peaches, peel, sliced |
| 1 Tasse | Bread crumbs/wheat germ |
| 1 1/2 Teelöffel | cinnamon |
| 1/4 Tasse | brown sugar packed |
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1. Preheat oven to 375. Lightly grease 9x13 pan.
2. Cook the noodles until about half done. Drain, and toss with butter or margerine <or simply rinse in cold water and drain again>. Transfer to a large bowl.
3. Combine eggs, cottage cheese, sour cream or yogurt, cream cheese, cinnamon, sugar, and salt in blender or food proc and whip until smooth-in several batches if necessary. Stir this into the noodles, along with whatever additional additions you choose. Transfer to the baking pan.
4. Combine the topping ingredients, and sprinkle them over the top. Bake uncovered for about 40 mins. Serve hot, warm, or at room temp.
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