This is a slightly sweet noodle pudding. It can be served as a side dish, at brunch, or after a fast such as Yom Kippur.
Ingredients
- ounces wide egg noodles: 8 piece
- extra large eggs: 2 piece
- white sugar: 0.25 cup
- butter: 3 Tbsp (melted)
- lowfat whipped cottage cheese: 1 cup
- ounces sour cream: 8 piece
- pinch salt and ground black pepper: 1 piece (to taste)
- brown sugar: 2 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
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Preheat oven to 350 degrees F (175 degrees C). Spray a 1-quart baking dish with nonstick cooking spray.
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In a bowl, mix together the eggs with white sugar until thoroughly combined, then stir in the melted butter, whipped cottage cheese, sour cream, salt, and pepper. Lightly mix in the noodles; spoon the kugel into the prepared baking dish. Sprinkle the top with brown sugar.
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Bake in the preheated oven until the top has browned, about 40 minutes. Cool for 10 minutes before serving.
