Yields 9 servings.

4 ounces medium or wide egg noodles, uncooked
1/2 cup egg substitute
3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
Pinch of nutmeg
5 cups low-fat cottage cheese
1/3 cup applesauce
1/4 cup chopped dried apples or raisins
Vegetable oil cooking spray
18 teaspoons raspberry jam

Preheat the oven to 350 degrees F.

Prepare egg noodles according to package directions. While the noodles are cooking, beat the egg substitute, sugar, cinnamon and nutmeg in a large bowl until the sugar is dissolved and the mixture is foamy. Fold in the cottage cheese, applesauce and chopped dried apple or raisins.

Lightly spray a muffin tin (preferably non-stick) with the vegetable oil cooking spray. (Do not use baking cups.) Drain the noodles in a colander and immediately add them to the egg mixture. Fill each muffin tin 1/2 full. Add 2 teaspoons raspberry jam to each cup, then fill the muffin cups to full. Bake until firm and the tops are golden brown, about 45 minutes. Serve warm.

Each Serving: 158 Calories , 7.6 g Protein , 28.5 g Carbohydrates, 1.7 g Fat, 18.6 mg Cholesterol , 120 mg Sodium , Calories from Fat 8%