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Ingredients
- 6 ounce Medium egg noodles
- 1 1/2 c. Minced dry apricots
- 1 c. Boiling water
- 6 x Large eggs
- 1 1/4 c. Sugar
- 2 c. Lowfat sour cream
- 1 can (8 ounce.) crushed pineapple liquid removed
- 1/2 tsp Grated lemon peel
- 1/8 tsp Salt
Directions
- In large saucepot, cook noodles; drain. In medium bowl, soak apricots in boiling water for 15 min. Preheat oven to 350. In large bowl, beat Large eggs and sugar with electric mixer till pale yellow and thick. Add in lowfat sour cream and beat on low speed till smooth. Drain apricots well. Stir in apricots, pineapple, lemon peel, salt and noodles into egg mix. Pour into well greased 13 x 9 inch pan. Bake 30-35 min Cut into squares. Mary Curtis
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