Apricot Noodle Kugel 1 package (8 ounces) reduced-fat cream cheese 1/2 cup sugar 1/4 cup packed brown sugar 1 egg 3/4 cup egg substitute 1 cup fat-free evaporated milk 3/4 cup reduced-fat sour cream 3/4 cup apricot nectar 1/2 cup part-skim ricotta cheese 2 tablespoons unsweetened applesauce 2 tablespoons butter, melted 1 teaspoon vanilla extract 8 ounces fettuccine, cooked and drained Printed from tasteofhome.com Jul 6, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Apricot Noodle Kugel cont. 3/4 cup apricot preserves, warmed TOPPING: 1/2 cup cornflakes, crushed 1/4 cup sugar 1/4 cup packed brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 tablespoons butter, melted In a mixing bowl, beat cream cheese and sugars until smooth. Add the next nine ingredients; mix well. Add fettuccine; mix gently. Pour into a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Printed from tasteofhome.com Jul 6, 2008 Copyright Reiman Media Group, Inc © 2008

Apricot Noodle Kugel Top with jam; cut through noodle mixture with a knife to swirl. In a bowl, combine the first five topping ingredients; sprinkle with butter and toss to coat. Sprinkle topping over kugel. Bake, uncovered, at 325° for 60-70 minutes or until a knife inserted near the center comes out clean. Yield: 12 servings. Printed from tasteofhome.com Jul 6, 2008 Copyright Reiman Media Group, Inc © 2008