Custard kugel

Yield: 1 Servings

Measure Ingredient
1 \N Bag fine noodles; (12 oz)
1 cup Sugar; (or a bit less)
8 ounces Neufchatel cheese or fat-free cream cheese
4 \N Eggs
8 \N Egg whites; (or 8 servings of egg replacement - for the egg whites AND the eggs)
1 pint Plain yogurt

Heavily adapted from "Spice and Spirit" Cook up the noodles according to the package directions. Mix the other ingredients together and then mix it together with the noodles. Put it all in a 9x13 pan and bake in a 350F oven for about an hour.

Can be frozen and reheated.

Posted to JEWISH-FOOD digest by syschwartz@... (Sarah J Schwartz) on May 26, 1998

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