Mini Noodle Kugels with Raspberry Filling

4 oz. Medium or Wide Egg Noodles, uncooked
1/2 cup egg substitute
3 tbsp. white sugar
1/4 tsp. ground cinnamon
Pinch nutmeg
1/2 cup low-fat cottage cheese
1/3 cup applesauce
1/4 cup chopped dried apples or raisins
Vegetable oil cooking spray
18 tsp. raspberry jam

Preheat the oven to 350F. Lightly spray a muffin tin (preferably non-stick) with the vegetable oil cooking spray. (Do not use baking cups.)

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.

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.

Makes 9
Source: National Pasta Association