Jewish Style Noodle Kugel

• 1/4 cup margarine, softened
• 3 eggs or 3/4 cup refrigerated or frozen egg product, thawed
• 1-1/2 cups reduced-fat cottage cheese
• 1 cup reduced-fat sour cream
• 1 can (20 ounces) crushed pineapple in juice, drained
• 1/2 cup dark raisins (optional)
• 5-1/2 teaspoons sugar substitute (Equal or Splenda)
• 1/2 teaspoon ground cinnamon
• 1 package (12 ounces) cholesterol-free wide noodles, cooked and drained

Preheat oven to 325 degrees F. In a large bowl, mix margarine and eggs until smooth; blend in cottage cheese, sour cream, pineapple, raisins (if using), sugar substitute and cinnamon. Stir in cooked noodles. Spoon mixture evenly into 13x9 baking dish sprayed with nonstick coating. Bake kugel, uncovered, in preheated oven, until heated through (approximately 45 to 50 minutes). Allow to cool slightly and cut into squares to serve.

Some people like this served with a dollop of low-fat sour cream and/or sugar-free applesauce.