Happy Healthy Holidays!
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. This Cranberry Kugel leans toward the sweet variety.
8 ounces medium size egg noodles
1 package (6-ounce) sweetened dried cranberries
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, melted
Preheat oven to 350 degrees. Spray a 9 x 13-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.
Recipe makes 1 Cranberry Kugel.
Yield: 12 Servings
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