16 oz. whole wheat noodles
16 oz. low fat cottage cheese, rinsed & drained
16 oz. nonfat yogurt
4 oz. frozen unsweetened apple juice concentrate
2 1/2 tsp. vanilla extract
1 (20 oz.) can crushed unsweetened pineapple, with juice
4 egg whites, beaten stiff
Cinnamon & nutmeg

Cook the noodles in boiling water until tender, about 10 minutes. Drain well. Combine cottage cheese, yogurt, apple juice concentrate, vanilla and crushed pineapple with the juice; blend well. Add noodles to the cheese mixture and blend. Beat egg whites until stiff and fold into the noodle mixture.

Spray a 13 x 9 x 2 inch baking dish with nonstick spray. Pour noodle mixture into pan. Sprinkle with cinnamon and nutmeg. Bake in a preheated 375 degree oven for about 1 hour, or until lightly browned.