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Cranberry Kugel Healthy Holiday Recipe Ingredients: 8 ounces medium size egg noodles 1 (6-ounce) package sweetened dried cranberries 3 eggs 1/4 cup sugar 1-1/2 cups light sour cream 1-1/2 cups low-fat cottage cheese (1 percent) 1/4 cup honey or maple syrup 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1-1/2 cups crushed bran or corn flakes 1/4 cup brown sugar 1/4 cup butter or margarine, melted

Directions:
Preheat oven to 350 degrees. Spray a 9x13-inch rectangular baking dish with nonstick cooking spray.

Cook pasta according to package directions; drain. Add sweetened dried cranberries. Set aside. Using an electric mixer, beat eggs until light and fluffy, on high speed. Gradually add sugar, beating until fluffy, about 2 minutes.

Combine cottage cheese, sour cream, honey and cinnamon in a medium mixing bowl. Add to egg mixture, mixing just until combined.

Pour pasta mixture evenly in pan. Pour cottage cheese mixture ingredients evenly over top. Sprinkle with crushed flakes and brown sugar. Drizzle butter over top. Bake for 50 minutes or until golden brown and the center has set.

Makes 1 Kugel; 12 Servings.

Nutrition information per serving:
Calories: 300
Total Fat: 9g
Saturated Fat: 5g
Carbohydrate: 45g
Cholesterol: 93mg
Sodium: 234mg
Protein: 10g
Fiber: 2g
Exchanges: 3 Starch, 3 Other Carbohydrate, 2 Fat

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Kugels may be sweet or savory (salty). The most common types are made from egg noodles or potatoes and often contain eggs, but there are recipes in everyday use in modern Jewish kitchens for a great diversity of kugels made with different vegetables, fruit, batters, cheese, and other flavorings and toppings. Kugel-making seems to be continually changing and evolving.

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