She Strengthens

Low-Fat Noodle Kugel Recipe: A Delicious Twist on a Classic

Get Ready for a Flavorful Treat

Bayla Scher, affectionately known as Bubbe, has shared her secrets for a mouthwatering low-fat noodle kugel that’s perfect for any occasion. This milchig-rated dish can be enjoyed with dairy meals only and can be served warm, at room temperature, or chilled.

A Quick and Easy Recipe

With a total preparation time of just 25 minutes and an hour of baking, this recipe is a breeze to make. Plus, it yields 8 servings, making it ideal for family gatherings or social events.

Gather Your Ingredients

To make this delicious kugel, you’ll need:

• 8 ounces egg noodles (yolk-free noodles work too)
• 8 ounces low-fat cottage cheese (1 cup)
• 8 ounces low-fat sour cream (1 cup)
• 4 tablespoons unsalted margarine (1/2 stick), melted
• 2 large eggs
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt, plus more for cooking the pasta
• 1 1/2 cups skim milk

Let’s Get Cooking!

Step 1: Prepare the Oven and Pasta

Preheat your oven to 350°F and position a rack in the middle. Next, bring a large pot of heavily salted water to a boil over high heat. Add the noodles, stir, and cook until al dente or according to the package directions. Drain and set aside.

Step 2: Mix the Magic

In a large bowl, whisk together the cottage cheese, sour cream, margarine, eggs, sugar, vanilla, and measured salt until smooth. Add the cooked noodles and stir until they’re evenly coated.

Step 3: Assemble and Bake

Pour the noodle mixture into a 13-by-9-inch baking dish and spread it out evenly. Pour the skim milk all over the top of the noodle mixture. Bake until the kugel is golden brown on top, about 1 hour.

Enjoy Your Delicious Low-Fat Noodle Kugel!

This recipe is a game-changer for anyone looking for a healthier take on traditional Jewish cuisine. With its creamy texture and sweet flavor, it’s sure to become a new favorite. So go ahead, give it a try, and savor the taste!