Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 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%) |
| ¼ cup | Sugar |
| 1 teaspoon | Ground cinnamon |
| ½ teaspoon | Salt |
| 2 larges | Eggs; slightly beaten |
Prepare the noodles as label directs. Don not add salt to the water.
Drain.
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@...>