APRICOT NOODLE KUGEL

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Apricot Noodle Kugel image

From Manchester, Massachusetts, Martha Chayet shares this treat traditionally served on the Jewish Sabbath, Kugel is a baked pudding usually made with potatoes or noodles and served as a side dish. Sweet versions make delicious desserts.

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 21

1 package (8 ounces) reduced-fat cream cheese
1/2 cup sugar
1/4 cup packed brown sugar
1 large egg
3/4 cup egg substitute
1 cup fat-free evaporated milk
3/4 cup reduced-fat sour cream
3/4 cup apricot nectar
1/2 cup part-skim ricotta cheese
2 tablespoons unsweetened applesauce
2 tablespoons butter, melted
1 teaspoon vanilla extract
8 ounces fettuccine, cooked and drained
3/4 cup apricot preserves, warmed
TOPPING:
1/2 cup cornflakes, crushed
1/4 cup sugar
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter, melted

Steps:

  • In a bowl, beat cream cheese and sugars until smooth. Add the next nine ingredients; mix well. Add fettuccine; mix gently. Pour into a 13x9-in. baking dish coated with cooking spray. Top with jam; cut through noodle mixture with a knife to swirl. , In a bowl, combine the first five topping ingredients; sprinkle with butter and toss to coat. Sprinkle topping over kugel. Bake, uncovered, at 325° for 60-70 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts :

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