This comforting, low-fat
dessert casserole features sweetened cinnamon-scented ricotta
and neufchatel cheese and eggs combined with egg noodles.
Cinnamon
Noodle Kugel
- Cooking spray
4 ounces Neufchatel cheese
4 ounces fat-free ricotta cheese
1/2 cup granulated sugar
4 large eggs
1 cup skim or low-fat milk
1/2 cup (1 stick) butter or margarine, melted
1/2 teaspoon ground cinnamon
8 ounces dry egg noodles, cooked according to package directions
Additional ground cinnamon, optional
- Preheat oven to 350°F (175°C). Evenly coat a 1 1/2-quart casserole dish with
cooking spray.
- In large bowl, beat together
cheeses until light and fluffy. Gradually beat in sugar until
thoroughly blended. Beat in eggs, one at a time, until blended.
Gradually beat in milk, butter, and cinnamon until smooth, Stir
in noodles.
- Pour mixture into prepared
casserole dish, smoothing top and sprinkling with extra cinnamon,
if desired.
- Bake until thermometer
inserted near center registers at least 160°F (70°C) and
kugel is light golden brown, about 35 to 40 minutes. Allow to
cool 10 minutes before serving.
Makes 6 servings.
Nutritional information
per serving of 1/6 recipe using skim milk and butter without
additional ground cinnamon: Calories 474, Protein 16 g, Carbohydrates
47 g, Total Fat 25 g, Cholesterol 234 mg, Sodium 326 mg.
Recipe and photograph provided
courtesy of the American Egg Board.
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