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Categories:
noodles butter apple sour cream cream cheese sugar eggs egg whites ground cinnamon vanilla milk apricot preserves
Viewed: 16 - Published at: 4 years agoIngredients
- 1 package (12 ounces) yolk-free noodles
- 2 tablespoons butter
- 1/2 medium apple, peeled and thinly sliced
- 1-1/2 cups reduced-fat sour cream
- 1 package (8 ounces) reduced-fat cream cheese, cubed
- 3/4 cup sugar
- 3 large eggs
- 2 large egg whites
- 1-1/2 teaspoons ground cinnamon, divided
- 1 teaspoon vanilla extract
- 2 cups fat-free milk
- 1 jar (10 ounces) apricot preserves
Method
- Cook noodles according to package directions; drain. Toss with butter and apple; set aside. Meanwhile, beat the sour cream, cream cheese, sugar, eggs, egg whites, 1 teaspoon cinnamon and vanilla until well blended. Beat in milk. Stir in noodle mixture.
- In a 13x9-in. baking dish coated with cooking spray, layer half of the noodle mixture, all of the preserves and the remaining noodle mixture. Sprinkle with remaining cinnamon. Bake, uncovered, at 350° until a thermometer reads 160°, 55-65 minutes.
- Let stand for 10 minutes before cutting. Serve warm or cold.
