Apricot Noodle Kugel
Light & Tasty
- try a FREE ISSUE today!
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.
SERVINGS: 12
CATEGORY: Dessert
METHOD:
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 mixing 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.