Ingredients:

  • 1 package no-yolks wide noodles, cooked and drained
  • 4 eggs, beaten well
  • ¾ cup splenda
  • 1 cup sour cream, fat free
  • 1 cup cottage cheese, low fat
  • 1 tbsp. vanilla extract
  • 1 tbsp. cinnamon
  • 1 can of crushed pineapple, drained well
  • 1/3 c dried cranberries
  • Pinch of kosher salt

Directions:

  1. Heat oven to 350°F.
  2. Spray a 9x13 inch pan with oil spray.
  3. Beat eggs. Add splenda and mix well after each addition. Add cinnamon and vanilla.
  4. Stir in the sour cream and cottage cheese. Mix in the pineapple and cranberries and salt. Combine with the cooked noodles.
  5. Pour into prepared pan.
  6. Sprinkle with cinnamon on the top and bake for 45 minutes.
  7. Let cool and serve.