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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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From Manchester, Massachusetts, Martha Chayet shares this treat traditionally served on the Jewish Sabbath, Kugel is a baked pudding usually made with potatoes or noodles and served as a side dish. Sweet versions make delicious desserts. Ingredients:
1 package (8 ounces) reduced-fat cream cheese |
1/2 cup sugar |
1/4 cup packed brown sugar |
1 egg |
3/4 cup egg substitute |
1 cup fat-free evaporated milk |
3/4 cup reduced-fat sour cream |
3/4 cup apricot nectar |
1/2 cup part-skim ricotta cheese |
2 tablespoons unsweetened applesauce |
2 tablespoons butter, melted |
1 teaspoon vanilla extract |
8 ounces fettuccine, cooked and drained |
3/4 cup apricot preserves, warmed |
topping: |
1/2 cup cornflakes, crushed |
1/4 cup sugar |
1/4 cup packed brown sugar |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
2 tablespoons butter, melted |
Directions:
1. In a bowl, beat cream cheese and sugars until smooth. Add the next nine ingredients; mix well. Add fettuccine; mix gently. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Top with jam; cut through noodle mixture with a knife to swirl.
2. In a bowl, combine the first five topping ingredients; sprinkle with butter and toss to coat. Sprinkle topping over kugel. Bake, uncovered, at 325° for 60-70 minutes or until a knife inserted near the center comes out clean. Yield: 12 servings.
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