Trimmed-Down Sweet Noodle Kugel
Sweet noodle kugel is a favorite food from my childhood. We’d eat it only a couple times each year on one Jewish holiday or another. The sweetness, the creaminess and the pasta combine to make it a dish I always loved. When I started making it for my own family, I tweaked the recipe to bring down the calories, saturated fats and added sugars. Over the years, I’ve adjusted the recipe several times. The results are still fabulous. A delicious, sweet, cinnamon-y aroma fills the kitchen while it bakes.
I am so happy that my daughters look forward to this more healthful version of sweet noodle kugel. And I expect that someday they’ll prepare it for their families. I hope you have someone wonderful to share this recipe with during the holiday season and other times.
My recipe tweaks
All I did with this sweet noodle kugel recipe is tackle the obvious places. I trimmed the amount sugar, traded in full-fat dairy products for nonfat and low fat options, replaced the butter with canola oil and cut the pieces into more moderate serving sizes. Instead of sour cream, I used nonfat Greek or Icelandic yogurt, which boosts the protein content too.Sweet, cinnamon-y deliciousness. A trimmed-down version of sweet noodle kugel.Click To Tweet
This dish is still plenty sweet, so feel free to trim the sugar even more.
- 12 ounces egg noodles, dry
- 6 large eggs, beaten
- 1 1/2 cups nonfat plain strained yogurt (Greek or Icelandic)
- 16 ounces 2% cottage cheese
- 2 1/2 cups nonfat milk
- 1 cup sugar
- 2 tablespoons canola oil
- 1 (8-ounce) can crushed pineapple, packed in natural juices, undrained
- 1/2 cup raisins
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 2 ounces (about 2 cups) whole grain wheat or corn flake cereal, crushed
- 1 teaspoon ground cinnamon
- Preheat over to 350°F.
- Prepare noodles according to package directions, omitting salt. Set aside.
- Meanwhile, in a large bowl, mix together the eggs, yogurt, cottage cheese, milk, sugar, canola oil, pineapple, raisins, salt and vanilla. Add the prepared pasta and mix well.
- Pour into a 9-inch by 13-inch casserole dish that has been sprayed with nonstick cooking spray.
- Mix the crushed cereal and cinnamon together. Cover the top of the casserole with the cereal mixture.
- Bake 75 to 90 minutes or until the center of the kugel is set.
- Cuisine: Jewish
- Serving Size: 1 square
- Calories: 205
- Sodium: 260mg
- Fat: 4g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1.5g
- Protein: 9g
- Cholesterol: 86mg
Jill Weisenberger, MS, RDN, CDE, CHWC, FAND, is a Nutrition, Culinary & Diabetes Expert, Wellcoach®-certified health and wellness coach, Freelance Writer, Registered Dietitian Nutritionist and Certified Diabetes Educator. She's also the author of four books, including a best-seller. She's a nationally-recognized media expert in high demand for print and online interviews, as well as corporate and one-on-one nutritional counseling. Jill's philosophy is that nutrition science should be understandable, realistic and oh so delicious.
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