Noodle Kugel

By laurenzembron

The traditional Jewish noodle pudding gets a healthy makeover!

Ingredients

• 4 cups wide egg noodles
• 1 Tbsp butter, melted & cooled
• 2 large eggs
• 1 cup low fat cottage cheese
• 1 cup 0% fat plain Greek yogurt
• 1/2 cup 1% milk
• 1/4 cup cane sugar
• 2 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp Kosher salt
• 1/2 cup raisins
• 1/4 cup Turbinado sugar

Details

Servings 6
Preparation time 10mins
Cooking time 50mins

Preparation

Step 1

Preheat oven to 350°F. Lightly grease a 9 inch pie plate.
Cook noodles in a large pot of boiling water until al dente, about 5 minutes. Drain, rinse with cold water, and set aside.
In a large bowl, whisk together the eggs and cooled melted butter. Whisk in the cottage cheese, yogurt, milk, cane sugar, vanilla extract, cinnamon, and salt. Fold in the raisins and cooked noodles.
Spread mixture into prepared pie plate and sprinkle the Turbinado sugar evenly over the top.
Bake until lightly browned and set, about 40 minutes. If the top starts to burn or turn too dark, cover with aluminum foil. Let sit for at least 5 minutes before serving.

Nutritional Information Per Serving:

321.6 calories, 5.3 grams fat, 2.4 grams saturated fat, 1.6 fiber, 14.9 grams protein