Printable | Taste of Home

Apricot Noodle Kugel

1 package (8 ounces) reduced-fat cream cheese
1/2 cup sugar
1/4 cup packed brown sugar
1 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
TOPPING:
1/2 cup cornflakes, crushed
1/4 cup sugar
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Printed from tasteofhome.com Jul 6, 2008

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Apricot Noodle Kugel cont.

2 tablespoons butter, melted

In a mixing bowl, beat cream cheese and sugars until smooth. Add the next nine
ingredients; mix well. Add fettuccine; mix gently. Pour into a 13-in. x 9-in. x
2-in. baking dish coated with cooking spray. Top with jam; cut through noodle
mixture with a knife to swirl. In a bowl, combine the first five topping
ingredients; sprinkle with butter and toss to coat. Sprinkle topping over kugel.
Bake, uncovered, at 325° for 60-70 minutes or until a knife inserted near the
center comes out clean.

Yield: 12 servings.