8 oz (250 g) medium size egg noodles
1 pkg (142 g) Craisins® Dried Cranberries
1/4 cup (50 mL) sugar
1 1/2 cups (375 mL) regular or light sour cream
1 1/2 cups (375 mL) regular or light cottage cheese
1/4 cup (50 mL) honey or maple syrup
1 tsp (5 mL) vanilla extract
1 tsp (5 mL) cinnamon
1 1/2 cups (375 mL) crushed corn or bran flakes
1/4 cup (50 mL) packed brown sugar
1/4 cup (50 mL) butter or margarine, melted
Preheat oven to 350°F (180°C).
Spray a 9 x 13 inch rectangular baking dish with non-stick cooking spray. Cook pasta according to package directions; drain. Add Craisins® Dried Cranberries. Set aside. Using an electric mixer, beat eggs until light and fluffy, on high speed. Gradually add sugar, beating until fluffy, about 2 minutes.
Combine cottage cheese, sour cream, honey and cinnamon in a medium mixing bowl. Add to egg mixture, mixing just until combined. Pour pasta mixture evenly in pan. Pour cottage cheese mixture evenly over top. Sprinkle with corn flakes and brown sugar. Drizzle butter over top. Bake for 50 minutes or until golden brown and the centre has set. Makes 1 kugel.