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A Super Delicious Skinny Passover Noodle Kugel
This deliciously sweet and creamy noodle casserole is a traditional Jewish dish. Kugel is a baked pudding usually made with noodles or potatoes combined with an egg mixture and sometimes cottage cheese, milk or even meat and vegetables. Some kugels, like ours, add raisins, pineapple, and cinnamon. During Passover matzo is normally used instead of noodles. It’s not our favorite way to make kugel so we were excited to discover a Passover approved noodle to use instead of matzo in this dreamy dish. We’ve cut way down on the fat and calories by using reduced-fat cottage, fat-free sour cream, some egg whites and adding no margarine or nuts used in a regular recipe. This skinny Passover kugel has 204 calories, 1 gram of fat, and 5 Weight Watchers POINTS. Regular kugel has 475 calories and 24 grams of fat. It’s great for brunch, lunch or a side for dinner. It’s equally tasty as dessert too. You don’t have to be Jewish to fall in love with this yummy dish… Ingredients
- 1 package (12 ounces) Manischewitz Passover Gold egg noodles, see shopping tip
- 1 pint reduced-fat cottage cheese
- 1 pint fat-free sour cream
- 1¼ cup sugar
- 2 eggs, we like Eggland’s Best eggs
- 2 egg whites
- 1 can (8 ounces) crushed unsweetened pineapple, drained
- ¾ cup raisins
- 2-3 teaspoons cinnamon for topping
Directions
- Instructions
- Preheat oven to 350 degrees. Coat a 13Ã9 pan with cooking spray and set aside.
- Cook the noodles as directed on the package. Drain and rinse in cold water.
- In a large bowl, mix together cottage cheese, sour cream, sugar, eggs, and egg whites, pineapple, and raisins. Using a rubber spatula, gently fold in noodles. Mix thoroughly. Pour into the prepared pan and sprinkle cinnamon evenly over the top.
- Bake for 50-60 minutes until light golden brown on top. Serve warm or at room temperature.
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