| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Fruits | Kugels | 8 | Servings | |
INGREDIENTS
| 8 | oz | Medium wide egg noodles |
| 8 | oz | Low-fat cottage cheese (1%) |
| 11 | oz | Mixed dried fruit; coarsely chopped |
| 8 | oz | Light cream cheese; cut to small chunks |
| 2 | c | Low-fat milk (1%) |
| 1/4 | c | Sugar |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Salt |
| 2 | lg | Eggs; slightly beaten |
INSTRUCTIONS
Prepare the noodles as label directs. Don not add salt to the water. Drain. Meanwhile, preheat the oven to 350 degrees F. In a food processor with the knife blade attached, blend the cottage cheese until smooth. In a large bowl, mix the cottage cheese with the dried fruit and the remaining ingredients. Stir in the noodles. Pour the mixture into an ungreased shallow 2 1/2 quart baking dish. Bake uncovered for 45 to 50 minutes. (I like the crunchy noodles on top when the kugel is baked uncovered. However, if you prefer a more delicate top, cover the dish loosely with foil before baking.) The mixture will look wet in the center but will set upon standing, about 10 minutes. Removed to a wire rack to cool slightly. If not serving the kugel warm, cover and refrigerate to serve cold later. Posted to FOODWINE Digest 16 November 96 Date: Sun, 17 Nov 1996 13:16:03 +0200 From: Anat Levi <anat@OPTICS.JCT.AC.IL>
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