Modern Jewish Low Fat Kugel
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Southern Cali Cook
"This noodle kugel is a sweet casserole that feels like comfort food (especially if you are of Jewish heritage) yet is low fat and lower sugar than the average sweet kugel. I use the low-fat dairy and egg substitute to give it a richer flavor, but it tastes great made with nonfat ingredients as well. Enjoy! I developed it in honor of my beloved Grandma Sylvia."
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Ingredients1 h 20 m servings 332 cals
Original recipe yields 12 servings
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
- Gently stir egg noodles, sour cream, cottage cheese, pineapple with juice, eggs, orange juice, cranberries, melted butter, sugar, applesauce, orange zest, vanilla extract, and cinnamon together in a large bowl until thoroughly combined. Spoon the noodle mixture into prepared baking dish.
- Bake in the preheated oven until kugel is set and browned on top, 60 to 75 minutes.
Per Serving: 332 calories; 11.3 g fat; 43.7 g carbohydrates; 12.9 g protein; 75 mg cholesterol; 239 mg sodium. Full nutrition