20/20 Noodle Kugel

1 cup 1% fat cottage cheese

1/4 cup stevia (or other non-nutritive sweetener)

cinnamon sugar (for garnish)

OPTIONAL TOPPING

Move rack in oven to center position and preheat to 350°F. Coat a 9×13 in baking dish with nonstick cooking spray and set aside.
Place a large pot of water over medium-high heat and bring to a boil. Add noodles, and cook until tender. Remove from heat, drain noodles and place in bowl. Stir in coconut oil and salt. Set aside.
Add 20/20 powder, eggs, egg whites to a medium-mixing bowl and whisk until well combined. Mix in sour cream, cottage cheese, and stevia, being sure to break up any clumps. A food processor or blender can also be used for this step.
Stir noodles into mixture. Continue stirring until noodles are evenly coated.
Pour mixture into the prepared baking dish and place in oven to bake for 55-60 minutes, uncovered. If using optional topping, prepare topping and sprinkle over noodle kugel before placing in oven. To prepare topping, crush cereal in a zip lock bag, add cinnamon and toss.
Remove kugel from oven. Sprinkle with cinnamon sugar as desired. Allow to cool for a few minutes before serving

NUTRITIONAL CONTENT PER SERVING

Serves 12, 1/12th of dish per serving. This is a Step 2 Approved Recipe.

WITHOUT OPTIONAL TOPPING

FOR JOURNALING ON THE F-FACTOR DIET: 18g carbohydrate, 5g fiber
ACTUAL NUTRITIONAL CONTENT PER SERVING: 195 calories, 15g protein, 19g carb, 5g fiber, 14g net carb, 2g sugar, 7g fat, 4g sat fat, 233mg sodium

ENTIRE RECIPE (WITH TOPPING)

FOR JOURNALING ON THE F-FACTOR DIET: 23g carbohydrate, 5g fiber
ACTUAL NUTRITIONAL CONTENT PER SERVING: 223 calories, 17g protein, 23g carb, 5g fiber, 18g net carb, 3g sugar, 7g fat, 4g sat fat, 266mg sodium