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Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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 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.
Originally published as Apricot Noodle Kugel in Light & Tasty April/May 2001, p59

Nutritional Facts

1 piece: 347 calories, 11g fat (6g saturated fat), 48mg cholesterol, 234mg sodium, 54g carbohydrate (0 sugars, 1g fiber), 10g protein. Diabetic Exchanges: 2-1/2 starch, 2 fat, 1 lean meat.

Popular Videos

  • 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
  • 2 tablespoons butter, melted
  1. In a 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. baking dish coated with cooking spray. Top with jam; cut through noodle mixture with a knife to swirl.
  2. 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.
Originally published as Apricot Noodle Kugel in Light & Tasty April/May 2001, p59

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