We really don't know how Miracle Noodle Ambassador, Rebecca does it, but we're just going to assume she's a genius! I mean, kugel with Miracle Noodle? Yes! Why not make this dish for Shabbat? We promise your company won't notice how healthy it is, because the taste will amaze them!
Recipe by Rebecca Spitzer of @thelowcalorielife on Instagram.
8 ounces of non-fat Greek yogurt
8 ounces of non-fat cottage cheese
1 egg + 2 egg whites
1 cup sugar substitute (I prefer 1/2 cup baking Splenda and 1/2 cup baking stevia in the raw)
1 teaspoon pumpkin pie spice (or just plain cinnamon)
1 teaspoon vanilla
2 bags of Miracle Noodle Fettuccine
1/3 cup of dried cranberries
1. Preheat oven to 350 F and lightly grease a pie dish (or 9" square pan) with spray oil
2. Blend yogurt, cottage cheese, eggs, sweetener, spices, and vanilla until smooth
3. Prepare Miracle Noodle Fettuccini in your preferred way - I like to drain the bag, rinse, microwave for 1 minute, rinse again, and microwave once more; this replaces their internal moisture with plain water and eliminates their inherent smell/taste.
4. Pour yogurt blend into your pre-greased dish, then add noodles on top, pressing them in until they're lightly covered/surrounded by the yogurt.
5.) Add cranberries around the edges of your pan, and sprinkle a pinch of cinnamon and extra sweetener over the top.
6.) Bake for 60 minutes until liquid in the middle of the pan is set. Let cool before cutting.