1 (12 oz.) pkg. whole-wheat wide egg noodles (such as Ronzoni Healthy Harvest)
1 tsp. salt
2 cups cottage cheese (low-fat or no-fat)
1 cup plain yogurt (low-fat or no-fat)
2 eggs
1 (20 oz.) can pineapple in juice (not syrup), crushed or cubed
1/3 cup ground flaxseed
1 tbsp. cinnamon
1 tbsp. butter (optional)
1/2-1 cup raisins (optional)

Preheat oven to 350°F.

Cook noodles in water with salt according to package directions. Combine all ingredients into very large mixing bowl. When noodles are done and drained, mix with other ingredients. Pour entire mixture into standard 13x9-inch baking dish.

Bake at 350°F for 45 minutes. Serve warm or chilled.

Note: If using cubed pineapple, drain off most of the juice. All ingredients can be adjusted to taste.

Makes 12 servings.

With no raisins, each serving is 3 Weight-Watcher Points.

Submitted by: Cheryl SW