4 oz. Neufchatel cheese*
4 oz. fat-free or low-fat ricotta cheese*
1/2 cup sugar
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.
Date: July 24, 2002