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Noodle Kugel |
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Serves: 8
Print this Recipe
1 8-ounce package egg noodles, broad
2 eggs, whole
2 egg whites
8 packets artificial sweetener (equal to 1/3 cup sugar)
1 cup plain yogurt, nonfat
1 cup cottage cheese, low-fat
3/4 cup evaporated milk, skim
1/2 cup raisins (seedless) or 1/4 cup raisins and 1/4 cup diced, dried apricots or currants
1 teaspoon vanilla extract
1/2 teaspoon cinnamon, ground
1/4 teaspoon nutmeg, ground
1 teaspoon orange zest, grated
This is another recipe from my mom that's been adjusted to be low-fat and low-sugar. My mother was born in Minnesota, of Norwegian descent, but I think she always secretly wanted to be a Jewish mother. She makes great noodle kugel and matzo ball soup! This is a good side dish for baked chicken; add a salad or steamed vegetables.
1. Preheat oven to 350ºF.
2. Cook noodles according to package directions. Drain.
3. In a large bowl, beat eggs, egg whites, and sweetener. Blend in all remaining ingredients. Add noodles and mix thoroughly.
4. Pour into a 2-quart baking dish and bake 1 hour.
Food exchanges per ¾-cup serving: 2 BREAD, 1 FRUIT, 1 lean MEAT
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