Nutty Noodle Kugel
Makes 15 Servings
Ingredients
- One 12-ounce package whole wheat blend wide noodles (such as Ronzoni Healthy Harvest)
- 6 large eggs, beaten
- One 16-ounce carton 1% lowfat cottage cheese
- 1 cup light sour cream
- 1/2 cup l% lowfat milk
- 1/2 cup currants
- 1/3 cup granulated sugar
- 1/2 cup pecans, very finely chopped
- 2 tablespoons sugar
- 2 tablespoons ground flaxseed
- 1 teaspoon cinnamon
Directions
- Preheat the oven to 350°F.
- Coat a 13 x 9-inch baking dish with nonstick cooking spray and set aside.
- Bring a large saucepan of salted water to a boil. Add the noodles and cook until just tender but still have some bite. Drain and set asid
- In a large bowl, whisk together the eggs, cottage cheese, sour cream, milk, currants, and sugar.
- Stir in the pasta until coated with the egg mixture. Transfer the mixture to the baking dish. Combine the pecans, sugar, flaxseed, and cinnamon in a bowl and sprinkle evenly over the kugel.
- Cover loosely with aluminum foil and bake 30 minutes. Remove foil and bake until the topping gets crispy and brown and the kugel is set, an additional 30 minutes.