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Apricot Noodle Kugel

 Apricot Noodle Kugel
From Manchester, Massachusetts, Martha Chayet shares this treat traditionally served on the Jewish Sabbath, Kugel is a baked pudding usually made with potatoes or noodles and served as a side dish. Sweet versions make delicious desserts.
12 ServingsPrep: 25 min. Bake: 1 hour

Ingredients

  • 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 McCormick® Pure 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
  • 2 tablespoons butter, melted

Directions

  • In a bowl, beat cream cheese and sugars until smooth. Add the next
  • nine ingredients; mix well. Add fettuccine; mix gently. Pour into a

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Apricot Noodle Kugel (continued)

Directions (continued)

  • 13-in. x 9-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.
Nutritional Facts: One serving (1 piece) equals 347 calories, 11 g fat (6 g saturated fat), 48 mg cholesterol, 234 mg sodium, 54 g carbohydrate, 1 g fiber, 10 g protein. Diabetic Exchanges: 2-1/2 starch, 2 fat, 1 lean meat.