Apricot Noodle Kugel

• 1 package (8 ounces) reduced-fat cream cheese
• 1/2 cup sugar
• 1/4 cup packed brown sugar
• 1 large egg
• 3/4 cup egg substitute
• 1 cup fat-free evaporated milk
• 3/4 cup reduced-fat sour cream
• 3/4 cup apricot nectar
• 1/2 cup part-skim ricotta cheese
• 2 tablespoons unsweetened applesauce
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 8 ounces fettuccine, cooked and drained
• 3/4 cup apricot preserves, warmed
• 1/2 cup cornflakes, crushed
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons butter, melted

1. In a bowl, beat cream cheese and sugars until smooth. Add the next nine ingredients; mix well. Add fettuccine; mix gently. Pour into a 13x9-in. baking dish coated with cooking spray. Top with jam; cut through noodle mixture with a knife to swirl.
2. In a bowl, combine the first five topping ingredients; sprinkle with butter and toss to coat. Sprinkle topping over kugel. Bake, uncovered, at 325u0b0 for 60-70 minutes or until a knife inserted in the center comes out clean.

cream cheese, sugar, brown sugar, egg, egg substitute, milk, sour cream, apricot nectar, ricotta cheese, unsweetened applesauce, butter, vanilla, apricot preserves, cornflakes, sugar, brown sugar, ground cinnamon, ground nutmeg, butter

Taken from www.tasteofhome.com/recipes/apricot-noodle-kugel/ (may not work)