Modern Jewish Low Fat Kugel recipe
All Recipes Side Dish
Ingredients
- cooking spray 1 (16 ounce) package yolk-free egg noodles 1 (16 ounce) container low-fat sour cream 1 (16 ounce) container low-fat cottage cheese 1 (8 ounce) can crushed pineapple in juice, undrained 3 eggs, lightly beaten ½ cup orange juice ½ cup dried cranberries 5 tablespoons butter, melted ¼ cup white sugar ¼ cup applesauce ½ orange, zested 2 teaspoons vanilla extract 2 teaspoons ground cinnamon
Nutrition Info
- 331.9 caloriescarbohydrate: 43.7 gcholesterol: 75.3 mgfat: 11.3 gfiber: 2.7 gprotein: 12.9 gsaturatedFat: 6.5 gservingSize: -sodium: 239.2 mgsugar: 12.8 gtransFat: : -unsaturatedFat: : -
Directions Modern Jewish Low Fat Kugel
Directions
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Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
Gently stir egg noodles, sour cream, cottage cheese, pineapple with juice, eggs, orange juice, cranberries, melted butter, sugar, applesauce, orange zest, vanilla extract, and cinnamon together in a large bowl until thoroughly combined. Spoon the noodle mixture into prepared baking dish.
Bake in the preheated oven until kugel is set and browned on top, 60 to 75 minutes.