Modern Jewish Low Fat Kugel

Ingredients

• Servings: 12
• cooking spray
• 1 (16 ounce) package yolk-free egg noodles
• 1 (16 ounce) container low-fat sour cream
• 1 (16 ounce) container low-fat cottage cheese
• 1 (8 ounce) can crushed pineapple in juice, undrained
• 3 eggs, lightly beaten
• 1/2 cup orange juice
• 1/2 cup dried cranberries
• 5 tablespoons butter, melted
• 1/4 cup white sugar
• 1/4 cup applesauce
• 1/2 orange, zested
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 375 degrees f (190 degrees c). spray a 9x13-inch baking dish with cooking spray.
• 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.
• 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.
• bake in the preheated oven until kugel is set and browned on top, 60 to 75 minutes.