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Cinnamon Noodle Kugel

in Diana's Recipe Book

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(total ratings: 1)
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Servings: 6

Definition: [KOO-guhl] Traditionally served on the Jewish Sabbath, kugel is a baked pudding usually made with potatoes or noodles, though meat, vegetables and other ingredients are sometimes included. It's generally served as a side dish, though a sweet version with raisins and spices is equally delicious as dessert.

From The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst

Cooking spray
4 oz. Neufchatel cheese*
4 oz. fat-free or low-fat ricotta cheese*
1/2 cup sugar
4 eggs
1 cup skim or low-fat milk
1/2 cup (1 stick) butter or margarine, melted
1/2 teaspoon ground cinnamon
8 oz. dry egg noodles, cooked according to package directions
Additional ground cinnamon, (optional)
1/2 cup raisins, (optional)

Preheat oven to 350°F. Evenly coat a 1 1/2-quart casserole dish with cooking spray.

In large bowl, beat together cheeses until light and fluffy. Gradually beat in sugar until thoroughly blended. Beat in eggs, one at a time, until blended. Gradually beat in milk, butter, and cinnamon until smooth. Stir in raisins (if using), and cooked noodles.

Pour mixture into prepared casserole dish, smoothing top and sprinkling with extra cinnamon, if desired.

Bake until thermometer inserted near center registers at least 160°F and kugel is light golden brown, about 35 to 40 minutes. Allow to cool 10 minutes before serving.

*Notes: Neufchatel cheese and Ricotta cheese usually can be found in your supermarket near the cream cheese section.

If Neufchatel cheese cannot be found at your supermarket, you may substitute it with cream cheese.

Makes 6 servings.

Source: DianasDesserts.com
Date: July 24, 2002


Reviewer: OY VEY!
I havn't tried this particular Kugel yet, but it sounds pretty good.


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