Our healthy version of this traditional Jewish casserole replaces full-fat components—cream, butter, cheese—with lighter ingredients. Apple juice-soaked raisins, whole-wheat egg noodles, a heavy dose of cinnamon, and low-fat fiber-rich spelt flakes keep this version of noodle kugel hearty and delicious, perfect for the holiday season.
- 1½ cups apple juice
- 1 cinnamon stick
- 1½ cups golden raisins
- 1 12-ounce package whole-wheat egg noodles
- 2 large eggs
- 3 large egg whites
- 2 cups (16 oz.) nonfat sour cream or nonfat plain yogurt
- ½ cup sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon freshly grated nutmeg
- 2 teaspoons lemon zest
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 2 cups (16 oz.) low-fat cottage cheese
- 1¼ cups spelt flakes
- ½ cup brown sugar
- 1 teaspoon cinnamon
Preheat oven to 350 degrees.
Grease the bottom and sides of a 9- x 13-inch baking dish.
Heat apple juice and cinnamon stick in a small saucepan until simmering. Add raisins and let soak for at least 1 hour. Strain raisins and set aside.*
Cook egg noodles according to package directions for al dente. Strain and rinse with cold water.
Meanwhile, whisk eggs and eggs whites together in a large mixing bowl. Add sour cream (or yogurt), sugar, cinnamon, nutmeg, lemon zest, vanilla extract, and salt and stir until combined. Stir in cottage cheese, prepared raisins, and noodles until ingredients are well combined. Pour mixture into prepared baking dish.
Place flakes in a small, zip-top bag. Using a mallet or back of heavy spoon, break flakes into small, even pieces. Remove from bag, and toss with brown sugar and cinnamon. Sprinkle flake mixture over the top of noodle mixture.
Bake 50 to 60 minutes, until the kugel is set and golden brown.
Let cool on a rack for 10 minutes. Cut into squares, and serve.
*Reserve liquid, and enjoy as apple cider.