One of my favorite Jewish foods, kugel is a noodle pudding traditionally served on Jewish holidays like Rosh Hashana, Yom Kippur and Hanukkah.
I've lightened up this noodle kugel by using nonfat sour cream and cottage cheese in place of the full-fat versions. I'm also using egg beaters and less sugar. With the sweet crushed pineapple inside and apple chunks on top, nobody can tell the difference.
Jewish Noodle Kugel
- 16 oz egg noodles, cooked and drained
- 1 pint nonfat sour cream
- 16 oz. nonfat cottage cheese
- 3/4 cup egg beaters
- 1/2 cup orange juice
- 1 tsp. pure vanilla extract
- 1/2 cup white sugar
- 5 Tbsp butter, melted
- 8 oz. can crushed pineapple with juice (do not drain)
Preheat oven to 375 degrees. Mix all ingredients until well combined. Transfer to a 9 x 13 pan, sprayed with nonstick cooking spray. Sprinkle topping over kugel evenly. Bake for 60-75 minutes until set.
Kugel Topping:
- 1/2 cup crushed cornflakes
- 3 Tbsp. butter, melted
- 3 apples, peeled and diced
Stir cornflakes and butter together until moistened. Mix in apples.
Serves 24.
Per serving: 176 calories, 5 g fat, 29 mg cholesterol, 24 g carbohydrate, 115 mg sodium, 1 g fiber, 7 g protein, 6% vitamin A, 12% vitamin C, 5% calcium, 4% iron
For more great Hanukkah recipes, see also:
- Beef Brisket recipe
- Roasted Red Pepper and Artichoke Dip
- Brussels Sprouts with Pistachios
- Broccoli with Garlic and Pine Nuts
- Savory White and Sweet Potatoes
