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Makeover Noodle Kugel

 Makeover Noodle Kugel
We think you'll feel good about serving this fabulous brunch dish, now that it's lower in saturated fat by 8 g and in cholesterol by 115 mg. —Cathy Tang, Redmond, Washington
15 ServingsPrep: 15 min. Bake: 45 min. + standing

Ingredients

  • 1 package (12 ounces) yolk-free noodles
  • 2 tablespoons butter, melted
  • 2 cups (16 ounces) 1% cottage cheese
  • 1-1/2 cups sugar
  • 4 Eggland's Best Eggs
  • 1 cup egg substitute
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1 cup reduced-fat ricotta cheese
  • TOPPING:
  • 1/2 cup cinnamon graham cracker crumbs (about 3 whole crackers)
  • 1 tablespoon butter, melted

Directions

  • Cook noodles according to package directions; drain. Toss with
  • butter; set aside.
  • In a large bowl, beat the cottage cheese, sugar, eggs, egg
  • substitute, sour cream and ricotta cheese until well blended. Stir
  • in noodles.
  • Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
  • Combine cracker crumbs and butter; sprinkle over top.
  • Bake, uncovered, at 350° for 45-50 minutes or until a thermometer
  • reads 160°. Let stand for 10 minutes before cutting. Yield: 15
  • servings.

2 of 2

Makeover Noodle Kugel (continued)

Nutritional Facts: 1 piece equals 271 calories, 6 g fat (3 g saturated fat), 73 mg cholesterol, 235 mg sodium, 41 g carbohydrate, 1 g fiber, 13 g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1/2 fat.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.