Applesauce Noodle Kugel
Happy Healthy Holidays!
Applesauce Noodle Kugel using reduced fat margarine, fat free sour cream, egg substitute and applesauce to keep the fat way down without losing flavor.
The first kugels were made from bread and flour and were savory rather than sweet. About 800 years ago, their flavor and popularity improved when cooks in Germany replaced bread mixtures with noodles or farfel. Eventually eggs were incorporated. The addition of cottage cheese and milk created a custard-like consistency which is common in today's dessert dishes.
1 package (16 ounce) wide egg noodles
1 cup reduced fat margarine
1/2 cup fat free sour cream
1-1/2 cups egg substitute
2 cups white sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 jar (16 ounce) applesauce
1/4 cup raisins
1/4 cup graham cracker crumbs (optional)
1 teaspoon ground cinnamon, or to taste
Preheat oven to 350 degrees. Coat a 9 x 13-inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Mix together margarine, sour cream, egg substitute, sugar, lemon juice, vanilla extract, and applesauce. Stir in noodles and raisins.
Spread graham cracker crumbs on bottom of prepared pan. Pour noodle mixture over crumbs. Sprinkle top with cinnamon.
Bake at 350 degrees for 45 to 60 minutes, or until set. Cover with foil if it browns too quickly.
You can use regular margarine or butter, if desired. It just ups the fat-ante a bit.
Recipe makes one 9 x 13-inch Applesauce Noodle Kugel for 16 servings.