By Dane Feldman
Photo by Dane Feldman.
Autumn brings many of the Jewish high holidays and, while I am not religious, I am quite fond of a variety of traditional Jewish foods. Noodle kugel is a strange one because it’s technically considered pudding, but I don’t think it’s terribly pudding-like. The sweetness of the kugel pairs quite well with a roast chicken and can include all sorts of seasonal fruits.
What you’ll need:
16 oz extra wide egg noodles
1/3 cup and 1 1/2 tbsp Truvia
16 oz nonfat cottage cheese
6 oz plain nonfat Greek yogurt
1 1/2 cup prune plums, pitted and sliced
1/2 cup walnuts, chopped
1/2 cup raisins
Preheat oven to 350.
Cook the noodles. Rinse in cold water and drain well.
While the noodles are cooking, beat the eggs until light and fluffy. Add yogurt, cottage cheese, and the 1/3 cup of Truvia. Mix well and add a half-teaspoon of cinnamon.
In a separate bowl combine half of the plums, walnuts, raisins, a half-teaspoon of cinnamon, and the remaining Truvia.
Mix together noodles, fruit, and egg mixture. Pour into a large rectangular baking dish. Top with the remaining plums, dot with butter, and shake additional cinnamon on top.
Bake for 45 minutes or until the noodles are lightly crispy on top.