Modern Jewish Low Fat Kugel

This noodle kugel is a sweet casserole that feels like comfort food (especially if you are of Jewish heritage) yet is low fat and lower sugar than the average sweet kugel. I use the low-fat dairy and egg substitute to give it a richer flavor, but it tastes great made with nonfat ingredients as well. Enjoy! I developed it in honor of my beloved Grandma Sylvia.

Step: 1

Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Step: 2

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.

Step: 3

Gently stir egg noodles, sour cream, cottage cheese, pineapple with juice, eggs, orange juice, cranberries, melted butter, sugar, applesauce, orange zest, vanilla extract, and cinnamon together in a large bowl until thoroughly combined. Spoon the noodle mixture into prepared baking dish.

Step: 4

Bake in the preheated oven until kugel is set and browned on top, 60 to 75 minutes.

Per Serving: 332 calories; protein 12.9g; carbohydrates 43.7g; fat 11.3g; cholesterol 75.3mg; sodium 239.2mg.

One of most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re cooking pasta, go for a simple vegetable . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to also make a rice salad.

One make sure is also can make to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But often you can make a dish do more often .