16 oz. whole wheat noodles
16 oz. low fat cottage cheese, rinsed & drained
16 oz. nonfat yogurt
1 c. fresh orange juice
1/2 c. frozen unsweetened apple juice concentrate
2 tsp. vanilla
6 egg whites, beaten stiff
2 tbsp. cornstarch
1/2 c. orange juice
1/2 c. water
1 tbsp. frozen unsweetened apple juice concentrate
2 tbsp. berry juice concentrate
12 oz. frozen blueberries or strawberries

Cook the noodles in boiling water until tender, about 10 minutes; drain well. Combine cottage cheese, yogurt, apple juice concentrate, vanilla and orange juice. Blend well. Add the 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 the pan. Bake in a preheated 375 degree oven for 1 hour. While pudding is baking make the topping.

Blend the cornstarch with a few tablespoons of orange juice. Add to the remaining orange juice, water, apple juice concentrate and berry concentrate. Cook until slightly thickened, about 10 minutes, stirring constantly. Add the frozen berries. After pudding has been in the oven for 1 hour, remove from oven, spread with the topping, and return to the oven for 15 more minutes.