| 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>
A Message from our Provider:
“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”