Several readers challenged our test kitchen to come up with a tasty, but healthful, revival of a Jewish dish that usually flaunts a pint of sour cream, a pint of cottage cheese, half a stick of butter, 4 eggs and a cup of milk. We took the challenge--lightly.

EatingWell Test Kitchen
Advertisement

Ingredients

Directions

  • Preheat oven to 350 degrees F. Coat a 9-by-13-inch glass baking dish with nonstick cooking spray.

    Advertisement
  • Cook noodles in a large pot of boiling water until tender but firm, 5 to 7 minutes. Drain and refresh with cold water. Set aside.

  • Melt butter in a small skillet over low heat. Skim off froth and cook until it begins to turn light, nutty brown, 1 1/2 to 2 minutes. (Be careful not to burn the butter.) Pour into a small bowl and let cool.

  • Whisk together eggs, egg whites and cornstarch in a large bowl. Mix in cottage cheese, yogurt, milk, sugar, raisins, vanilla, salt and the browned butter. Stir in the cooked noodles and turn into the prepared baking dish. Stir together cornflakes, brown sugar and cinnamon in a small bowl. Sprinkle evenly over the noodle mixture.

  • Bake until browned and set, about 1 hour. (If topping starts to burn, cover with aluminum foil.) Let cool for at least 20 minutes. Cut into squares and serve warm or cold.

Nutrition Facts

316 calories; 4 g total fat; 56 mg cholesterol; 492 mg sodium. 57.2 g carbohydrates; 13.2 g protein; Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/05/2013
Fantastic Kugel with 1/4 of the calories I was skeptical of the ingredients because I was used to making kugel with a stick of butter sour cream cream cheese sugar and cottage cheese. You will not even miss any of those high fat ingredients in the typical recipes. I made the kugel for a large party so I added 50% more of each ingredient and baked it in a larger cassarole. Everyone loved it. I couldnt believe it had non-fat yogurt and only 2 Tablespoons of butter. All the flavor was there. I texture was great although a ting less creamy but nobody noticed. I used whipped 1% cottage cheese. I prepared the kugel in a large bowl and left it in the fridge for about 4 hours. Then I poured it into the cassarole and added the topping right before baking. The leftovers the next day were even better except that the topping was no longer crunchy but the flavors were even better. Pros: Delicious low fat Read More