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Cinnamon Noodle Kugel

Cinnamon Noodle KugelThis 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.

Recipe Ingredients:

Cooking spray
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)

Cooking Directions:

  1. Preheat oven to 350°F (175°C). Evenly coat a 1 1/2-quart casserole dish with cooking spray.
  2. 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.
  3. Pour mixture into prepared casserole dish, smoothing top and sprinkling with extra cinnamon, if desired.
  4. 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.