Cinnamon Noodle Kugel
This versatile low-fat casserole features egg noodles baked in a mixture of lightly sweetened, cinnamon-spiced ricotta and neufchatel cheese and eggs. Serve this dish as a dessert or as a special holiday side dish.
4 ounces Neufchatel cheese
4 ounces fat-free ricotta cheese
1/2 cup granulated sugar
4 large eggs
1 cup skim or low-fat milk
1/2 cup (1 stick) butter or margarine, melted
1/2 teaspoon ground cinnamon
8 ounces dry egg noodles, cooked according to package directions
Additional ground cinnamon (optional)
- Preheat oven to 350°F (175°C). Evenly coat a 1 1/2-quart casserole dish with cooking spray.
- In large bowl, beat together cheeses until light and fluffy. Gradually beat in sugar until thoroughly blended. Beat in eggs, one at a time, until blended. Gradually beat in milk, butter, and cinnamon until smooth, Stir in noodles.
- Pour mixture into prepared casserole dish, smoothing top and sprinkling with extra cinnamon, if desired.
- Bake until thermometer inserted near center registers at least 160°F (70°C) and kugel is light golden brown, about 35 to 40 minutes. Allow to cool 10 minutes before serving.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe using skim milk and butter without additional ground cinnamon): Calories 474, Protein 16 g, Carbohydrates 47 g, Total Fat 25 g, Cholesterol 234 mg, Sodium 326 mg.
Recipe and photograph provided courtesy of the American Egg Board.