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Add a photoServings: 8
Ingredients
- 8 ounce Medium wide egg noodles
- 8 ounce Low-fat cottage cheese (1%)
- 11 ounce Mixed dry fruit, coarsely minced
- 8 ounce Light cream cheese, cut to small chunks
- 2 c. Low-fat lowfat milk (1%)
- 1/4 c. Sugar
- 1 tsp Grnd cinnamon
- 1/2 tsp Salt
- 2 lrg Large eggs, slightly beaten
Directions
- Prepare the noodles as label directs. Don not add in salt to the water.
- Drain.
- Meanwhile, preheat the oven to 350 degrees F. In a food processor with the knife blade attached, blend the cottage cheese till smooth.
- In a large bowl, mix the cottage cheese with the dry fruit and the remaining ingredients. Stir in the noodles. Pour the mix into an ungreased shallow 2 1/2 qt baking dish.
- Bake uncovered for 45 to 50 min. (I like the crunchy noodles on top when the kugel is baked uncovered. However, if you prefer a more delicate top, cover the dish loosely with foil before baking.) The mix will look wet in the center but will set upon standing, about 10 min.
- Removed to a wire rack to cold slightly. If not serving the kugel hot, cover and chill to serve cool later.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 8 servings | |
| Calories 281 | |
| Calories from Fat 72 | 26% |
| Total Fat 8.14g | 10% |
| Saturated Fat 3.96g | 16% |
| Trans Fat 0.02g | |
| Cholesterol 97mg | 32% |
| Sodium 424mg | 18% |
| Potassium 307mg | 9% |
| Total Carbs 38.91g | 10% |
| Dietary Fiber 1.7g | 6% |
| Sugars 17.13g | 11% |
| Protein 13.39g | 21% |
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