A Super Delicious Skinny Passover Noodle Kugel
By: Nancy Fox
Published: Tuesday, April 12, 2011 - 11:16am

Ingredients




1 package (12 ounces) Manischewitz Passover Gold egg noodles
1 pint reduced-fat cottage cheese
1 pint fat-free sour cream
1 cup sugar
2 eggs, we like Eggland’s Best eggs
2 egg whites
1 can (8 ounces) crushed unsweetened pineapple, drained
3/4 cup raisins
3 teaspoons cinnamon for topping

Preparation

1 Preheat oven to 350 degrees.  Coat a 13×9 pan with cooking spray and set aside. 2 Cook the noodles as directed on the package.  Drain and rinse in cold water. 3 In a large bowl, mix together cottage cheese, sour cream, sugar, eggs, and egg whites, pineapple, and raisins.  Using a rubber spatula, gently fold in noodles. Mix thoroughly. Pour into the prepared pan and sprinkle cinnamon evenly over the top. 4 Bake for 50-60 minutes until light golden brown on top. Serve warm or at room temperature.

About


We were excited to discover a Passover approved noodle to use instead of matzo in this dreamy dish. We’ve cut way down on the fat and calories by using reduced-fat cottage, fat-free sour cream, some egg whites and adding no margarine or nuts used in a regular recipe.  This skinny Passover kugel has 204 calories, 1 gram of fat, and 5 Weight Watchers POINTS. Regular kugel has 475 calories and 24 grams of fat.