Fran from New Orleans sent us this recipe, a tasty twist on a traditional Jewish holiday dish. She likes to serve it for brunch or as a side dish at dinner. Fran adds "About 25 years ago, I converted to Judaism. I developed my own kugel recipe after trying many published ones. Many women in my synagogue say my kugel is the best they've ever tasted!"
2 tablespoons unsalted butter, plus more for the pan
3 tart red apples such as Gala, Fuji or Macintosh
1/2 cup golden raisins
8 ounces Neufchâtel cheese, softened
2 cups lowfat sour cream
1/2 cup sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 cup apricot preserves, warmed
Preheat the oven to 350°F. Butter a 9x13-inch baking dish and set aside. Bring a large pot of salted water to a boil over high heat and add noodles. Cook until tender, 6 to 8 minutes. Drain and return to pot. Add butter and stir to melt. Set aside.
While cooking the noodles, roughly chop the apples. Transfer them to a large bowl and add raisins and the buttered noodles.
In a food processor, place cream cheese, sour cream, sugar, eggs, vanilla, cinnamon and nutmeg. Blend until creamy and well combined. Add to noodle mixture, stir to combine, and pour into buttered baking dish. Spread the apricot preserves over the top. Bake for 50 minutes, until lightly browned and crispy on top. Remove from oven and let cool 15 minutes before serving.
Per Serving:440 calories (150 from fat), 17g total fat, 9g saturated fat, 185mg cholesterol, 280mg sodium, 62g carbohydrates, (2 g dietary fiber, 33g sugar), 12g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.