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.
Simple Noodle Kugel
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.