This is one of my favorite foods from childhood. We’d eat sweet noodle kugel only a couple times a year on one Jewish holiday or another, but the sweet, creamy dish made with pasta is a dish I always looked forward to eating.
When I started making kugel for my own family, I started tweaking the recipe to reduce the amount of calories, saturated fat and added sugars. In fact, over the years, I’ve adjusted the recipe several times — yet the results are still delicious and fill the kitchen with an aroma of cinnamon. Plus, my children now look forward to enjoying sweet noodle kugel as much as I do!
My Recipe Tweaks
All I did with this sweet noodle kugel recipe is tackle the obvious areas for nutritional improvement. I trimmed the amount of sugar, traded in full-fat dairy for non-fat and low-fat options and served more moderate portions. Plus, using non-fat Greek yogurt instead of sour cream boosts the protein content.
- 12 ounces egg noodles, dry
- 6 large eggs, beaten
- 1½ cups non-fat Greek yogurt
- 16 ounces low-fat cottage cheese
- 2½ cups non-fat milk
- 1 cup sugar
- 2 tablespoons canola oil
- 1 8-ounce can crushed pineapple packed in natural juices (do not drain)
- ½ 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 oven to 350°F.
- Prepare egg noodles according to package directions, omitting salt.
- Meanwhile, in a large bowl, combine eggs, yogurt, cottage cheese, milk, sugar, canola oil, pineapple, raisins, salt and vanilla.
- Add prepared noodles and mix well.
- Pour into a 9-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 90 minutes or until the center of the kugel is set. Makes 20 servings.