Kugel

 

Kugel is a traditional jewish side dish.  I made it for Thanksgiving this year but it would be wonderful at a brunch also.  This version is sweet, borderline a dessert, and oh so yummy! 

Noodle Kugel with Caramelized Apples and Raisins

12 oz package of wide egg noodles

One 2 pouind tub of low-fat cottage cheese

2 cups low-fat plain yogurt

4 eggs plus 4 egg whites

2 tsp. ground cinnamon
1 tsp. salt

2 cup raisins

8 apples, peeled and cored and cut into bite sized pieces (I used Gala)
4 Tbs. unsalted butter
1/4 cup agave nector (or sugar)
1 cup of breadcrumbs

1. Preheat oven to 350°F. Coat 9- x 13-inch baking dish with oil.
2. Cook egg noodles in large pot of boiling water 4 to 5 minutes, or until tender. Drain.
3. Whisk together cottage cheese, yogurt, eggs, egg whites, cinnamon, agave nector and salt in a bowl. Fold in egg noodles and raisins.
4. Melt butter in large skillet over medium-high heat. Add apples and cook 4 minutes without stirring. Stir apples and cook 4 minutes more, or until softened and golden on both sides.  Add apples to noodle mixture.
5. Spoon noodle mixture into prepared baking dish and sprinkle with breadcrumbs. Bake 40 minutes, or until breadcrumbs are golden brown. Cool 15 minutes before slicing. Serve hot or at room temperature.