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Dietitian’s tip:
Using low-fat dairy products cuts the calories in this noodle dish.
Number of servings
Serves 12
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- Low-fiber
- Meatless
Ingredients
- 1/2 pound wide egg noodles
- 3 tablespoons butter, melted
- 16 ounces low-fat cottage cheese
- 2 cups fat-free plain non fat yogurt
- 1/4 cup brown sugar
- 4 whole eggs and 2 egg whites, beaten
- 1/2 cup skim milk
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup raisins
- 1/2 cup slivered almonds
Directions
Preheat the oven to 375 F. Lightly grease a 9-by-13-inch baking dish.
Fill a pot with water and bring to a boil over high heat. And the noodles and boil for 4-5 minutes. Pour noodles into a colander, then rinse and drain. Pour into a large bowl.
In another bowl, mix the rest of the ingredients except the raisins and almonds into a creamy sauce. Add the sauce to the noodles and mix well. Stir in the raisins. Pour the noodle mix into the baking dish. Top with almonds.
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Bake until kugel is set and the top is golden brown, about 30-45 minutes.
Nutritional analysis per serving
Serving size: 1/12 of recipe
- Calories 341
- Total carbohydrate 37 g
- Total sugars 15 g
- Added sugars 4 g
- Dietary fiber 2 g
- Protein 20 g
- Total fat 12.5 g
- Saturated fat 4.5 g
- Trans fat Trace
- Monounsaturated fat 5 g
- Polyunsaturated fat 2 g
- Cholesterol 131 mg
- Sodium 340 mg
- Potassium 400 mg
- Calcium 228 mg
- Magnesium 57 mg
- Vitamin D 31 IU
- Iron 2 mg
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