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== Directions ==
 
== Directions ==
 
# Cook [[barley]] as package directs; set aside.
 
# Cook [[barley]] as package directs; set aside.
# Heat oven to 350°F.
+
# Heat oven to 350 °F.
 
# Spray 11x7-inch glass baking dish with no-stick [[cooking spray]] or [[grease]] lightly.
 
# Spray 11x7-inch glass baking dish with no-stick [[cooking spray]] or [[grease]] lightly.
# In large bowl, combine [[yogurt]], [[cottage cheese]], [[egg substitute]], [[corn syrup|corn syrup]], [[vanilla]] and ½ teaspoon [[cinnamon]]; mix well.
+
# In large bowl, combine [[yogurt]], [[cottage cheese]], [[egg substitute]], [[corn syrup]], [[vanilla]] and ½ teaspoon [[cinnamon]]; mix well.
 
# Stir in cooked [[barley]], [[apple]]s and [[raisins]]; mix well.
 
# Stir in cooked [[barley]], [[apple]]s and [[raisins]]; mix well.
 
# Spread into prepared dish.
 
# Spread into prepared dish.
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__NOTOC__
 
__NOTOC__
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[[Category:Low-calorie Recipes]]
 
[[Category:Low-calorie Recipes]]
 
[[Category:Kugel Recipes]]
 
[[Category:Kugel Recipes]]

Revision as of 14:34, September 14, 2014

Ingredients

Directions

  1. Cook barley as package directs; set aside.
  2. Heat oven to 350 °F.
  3. Spray 11x7-inch glass baking dish with no-stick cooking spray or grease lightly.
  4. In large bowl, combine yogurt, cottage cheese, egg substitute, corn syrup, vanilla and ½ teaspoon cinnamon; mix well.
  5. Stir in cooked barley, apples and raisins; mix well.
  6. Spread into prepared dish.
  7. Sprinkle evenly with combined sugar and remaining ½ teaspoon cinnamon.
  8. Bake 32 to 38 minutes or until edges are set and knife inserted in center comes out clean.
  9. Let stand 30 minutes.
  10. Serve warm or cold.
  11. Store tightly covered in refrigerator.

Notes

  1. To use Quick Quaker Barley, substitute 1 cup quick barley for medium barley and decrease water to 2 cups. Cook barley as package directs; set aside. Proceed as directed above.

Nutritional information

Per serving (1/12 recipe):

  • Calories 150 | protein 7g | carbohydrate 30g | fat 1g | cholesterol 5mg | dietary fiber 2g | sodium 120mg | percent of calories from fat: 6%
  • Exchanges: starch/bread ½ | meat ½ | fruit 1½
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