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Wednesday, July 11, 2012

Noodle Kugel

Desserts are hard to resist. So, if I can whip up something that is half-way desserty, and still half-way edible by diabetics, then, I've succeeded. This is a noodle dish, after all!

The recipe is an adaptation of Alton Brown's Lasagna Noodle Kugel.

Ingredients:
8 ounces lasagna noodles, cooked and cut up small. You can also use left-over noodles or cubed bread.
4 T unsalted butter, melted and cooled.
8 ounces cream cheese/I used Mascarpone
8 ounces of sour cream
4 eggs, whole, at room temperature
1/2 C sugar/ I use half sugar, half splenda. Plus 1 T for the topping.
1 t vanilla extract
1/2 t salt
4 ounces dried fruit
4 ounces of golden raisins
1/2 t nutmeg, grated.

Directions:
Spray an oven proof dish. Mine measures 8X4
Preheat the oven to 350 F.
Toss the cooked noodles with one tablespoon of butter in a medium bowl.
Puree the rest of the butter, the cream cheese, sour cream, eggs, sugar, vanilla . Pour over the noodles. Add the dried fruit and raisins. Combine.
Transfer the noodle mixture to the prepared pan and sprinkle a tablespoon of sugar and the nutmeg. Cover with foil and bake for 30 minutes. Uncover and continue baking until the pudding is set, slightly puffed and golden, 15-20 minutes.
Cool before serving. 





4 comments:

  1. I serve a dollop as a side dish, instead of any other starch.

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  2. I recently discovered freezing bananas and pureeing them into a smooth soft serve. Adding flavors such as strawberries or peanut butter make a delicious 'ice cream' like treat.

    ReplyDelete
  3. my husband hates kugel. it's a bad joke he says. kids are promised dessert and they get noodles.

    ReplyDelete