Apricot Noodle Kugel

A note from the editors: The below kugel recipe is a popular Jewish recipe but not appropriate for Passover because it has noodles and cornflakes. We regret the error of associating this with Passover recipes. To find out how to make Passover kugel, made with matzo, click to view an Apple-Cinnamon Farfel Kugel Recipe.

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.

Preparation time: 25 minutes
Cooking time: 60 minutes

You Will Need
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

What to Do
1. In a mixing 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. x 2-in. baking dish coated with nonstick 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°F for 60-70 minutes or until a knife inserted near the center comes out clean.

Serves 12

Nutritional analysis: One serving (1 piece) equals 347 calories, 11 g fat (6 g saturated fat), 48 mg cholesterol, 234 mg sodium, 54 g carbohydrate, 1 g fiber, 10 g protein. Diabetic exchanges: 2-1/2 starch, 2 fat, 1 lean meat.

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.Preparation time: 25 minutesCooking time: 60 minutes1 package (8 ounces) reduced-fat cream cheese1/2 cup sugar1/4 cup packed brown sugar1 egg3/4 cup egg substitute1 cup fat-free evaporated milk3/4 cup reduced-fat sour cream3/4 cup apricot nectar1/2 cup part-skim ricotta cheese2 tablespoons unsweetened applesauce2 tablespoons butter, melted1 teaspoon vanilla extract8 ounces fettuccine, cooked and drained3/4 cup apricot preserves, warmed1/2 cup cornflakes, crushed1/4 cup sugar1/4 cup packed brown sugar1 teaspoon ground cinnamon1/4 teaspoon ground nutmeg2 tablespoons butter, melted 1. In a mixing 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. x 2-in. baking dish coated with nonstick 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°F for 60-70 minutes or until a knife inserted near the center comes out clean. Serves 12 One serving (1 piece) equals 347 calories, 11 g fat (6 g saturated fat), 48 mg cholesterol, 234 mg sodium, 54 g carbohydrate, 1 g fiber, 10 g protein. 2-1/2 starch, 2 fat, 1 lean meat.

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