Instructions: Coat a 9 X 11-inch baking dish with nonstick cooking spray. (I used 2- 8 inch square pans so that I could freeze one kugel for later use.)

Cook noodles according to directions on the package. (I undercook slightly.) Drain well; place in baking dish.

In food processor, mix eggs, egg substitute and sugar; process well. Add sour cream, cottage cheese, yogurt, milk, vanilla and melted margarine; process very well. (I let my processor run until the mixture is "whipped"

as my family does not like any "traces" of cottage cheese curds! (g)) Stir in 1/2 of drained pineapple. Pour mixture into pan and combine well with noodles.

TOPPING: Combine brown sugar and cinnamon, removing lumps. Sprinkle reserved drained crushed pineapple over noodle mixture. Sprinkle brown sugar- cinnamon mixture over the pineapple.

Bake 50 minutes or until set.

Freezes very well.

NOTE: I borrowed Jeffs idea for a brown sugar topping. Have to admit, although it is very sweet, it certainly is yummy!

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