|8 ounces||Medium wide egg noodles|
|8 ounces||Low-fat cottage cheese (1%)|
|11 ounces||Mixed dried fruit; coarsely chopped|
|8 ounces||Light cream cheese; cut to small chunks|
|2 cups||Low-fat milk (1%)|
|1 teaspoon||Ground cinnamon|
|2 larges||Eggs; slightly beaten|
Prepare the noodles as label directs. Don not add salt to the water.
Meanwhile, preheat the oven to 350 degrees F. In a food processor with the knife blade attached, blend the cottage cheese until smooth.
In a large bowl, mix the cottage cheese with the dried fruit and the remaining ingredients. Stir in the noodles. Pour the mixture into an ungreased shallow 2½ quart baking dish.
Bake uncovered for 45 to 50 minutes. (I like the crunchy noodles on top when the kugel is baked uncovered. However, if you prefer a more delicate top, cover the dish loosely with foil before baking.) The mixture will look wet in the center but will set upon standing, about 10 minutes.
Removed to a wire rack to cool slightly. If not serving the kugel warm, cover and refrigerate to serve cold later.
Posted to FOODWINE Digest 16 November 96 Date: Sun, 17 Nov 1996 13:16:03 +0200 From: Anat Levi <anat@...>
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