Low Fat Apricot Noodle Kugel Recipes

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APRICOT NOODLE KUGEL



Apricot Noodle Kugel image

This is an old family recipe that I recently entered in the 2001 Ventura County Fair and won 'Honorable Mention' for in the Pudding Division. There was no category for Kugel, but the judges loved it and still wanted to honor me with a ribbon! Hope you enjoy it as well.

Provided by Diane Klein

Categories     Side Dish

Time 1h10m

Yield 12

Number Of Ingredients 14

1 (8 ounce) package wide egg noodles
¼ cup butter, softened
1 (3 ounce) package cream cheese, softened
3 eggs, beaten
½ cup white sugar
1 teaspoon vanilla extract
1 cup apricot nectar
1 cup milk
½ cup golden raisins
1 ½ cups cornflake crumbs
½ cup butter, softened
¼ cup white sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
  • Bring a large saucepan of lightly salted water to a boil. Stir in egg noodles, and cook for 8 to 10 minutes or until al dente; drain.
  • In a medium bowl, thoroughly mix egg noodles with 1/4 cup butter, cream cheese, eggs, 1/2 cup sugar, and vanilla. Stir in apricot nectar and milk. Mix in raisins. Transfer to the prepared baking pan.
  • In a separate medium bowl, mix cornflake crumbs, 1/2 cup butter, 1/4 cup sugar, remaining vanilla, and cinnamon. Spread over the egg noodle mixture.
  • Bake 45 minutes in the preheated oven, until bubbly and lightly browned.

Nutrition Facts : Calories 352.1 calories, Carbohydrate 46 g, Cholesterol 102.1 mg, Fat 16.5 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 9.7 g, Sodium 219 mg, Sugar 22 g

LOW FAT APRICOT NOODLE KUGEL



Low Fat Apricot Noodle Kugel image

One thing that most kugels have in common is large amounts of high-fat ingredients. This version the "culprits" have been replaced with orange juice, egg whites and apricot jam.

Provided by morgainegeiser

Categories     European

Time 1h10m

Yield 1 8 x 8 inch pan, 9 serving(s)

Number Of Ingredients 9

6 ounces fine noodles, uncooked
1/2 cup fruit-only apricot fruit spread
1/2 cup orange juice
4 egg whites
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/3 cup raisins or 1/3 cup chopped dried apricot
2 teaspoons sugar
1/4 teaspoon ground cinnamon

Steps:

  • Cook noodles according to package directions. Drain and let cool for about 10 minutes.
  • Preheat oven to 350 degrees.
  • Lightly oil an 8-inch square baking pan or spray with a nonstick cooking oil.
  • In a large bowl, combine jam, orange juice, egg whites and extracts. Beat with a fork or wire wisk until blended. Stir in raisins. Add noodles and mix well. Spoon mixture into prepared pan. Press the noodles down gently with the back of a spoon.
  • Combine sugar and cinnamon and sprinkle evenly over the top of the kugel. Cover tightly and bake 15 minutes. Uncover and continue to bake 20 minutes more, until kugel is set.
  • Let stand for 20 minutes before serving. Cut into squares to serve.
  • Preparation & cooking time does not include 20 minutes to cool.

Nutrition Facts : Calories 108.8, Fat 0.9, SaturatedFat 0.2, Cholesterol 16, Sodium 29.1, Carbohydrate 20.4, Fiber 0.9, Sugar 5.8, Protein 4.6

KUGEL WITH APRICOT NECTAR



Kugel with Apricot Nectar image

Provided by Food Network

Categories     side-dish

Time 1h50m

Yield 12 servings

Number Of Ingredients 11

4 tablespoons margarine or unsalted butter, plus more for the baking dish
Kosher salt
1 pound wide egg noodles
1 8-ounce package cream cheese, at room temperature
2 cups apricot nectar
1/2 cup sugar
6 large eggs
2 cups milk
3 cups cornflakes, crushed
6 tablespoons margarine or unsalted butter, melted
1/4 cup sugar

Steps:

  • Preheat the oven to 350 degrees F. Make the kugel: Brush a 4-quart shallow baking dish with margarine. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain well, then transfer to the prepared baking dish. Add the margarine and stir to melt and coat the noodles.
  • Beat the cream cheese and 2 tablespoons apricot nectar in a large bowl with a mixer on medium speed until smooth. Add the sugar, then the eggs, one at a time, beating well after each addition. Add the milk and the remaining apricot nectar; beat until smooth and creamy. Pour the mixture over the noodles; stir to coat.
  • Make the topping: Combine the cornflakes, melted margarine and sugar in a medium bowl. Sprinkle on top of the noodle mixture and bake until just set in the center, about 1 hour. (If the topping is golden but the kugel is not yet set, turn off the oven and keep the kugel inside up to 20 more minutes.) Let cool 20 to 30 minutes before serving.

APRICOT CHEESE KUGEL



Apricot Cheese Kugel image

This sweet noodle kugel is a fun dessert and a super addition to any brunch buffet. My family and friends scrape the pan clean. I got the recipe from my sister years ago. -Florence Palermo, Melrose Park, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 8

1 package (16 ounces) wide egg noodles
1 package (8 ounces) cream cheese, softened
1 cup butter, softened
1-1/2 cups sugar
1/2 cup lemon juice
12 large eggs
1 jar (18 ounces) apricot preserves
1/2 teaspoon ground cinnamon, divided

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large bowl, beat cream cheese, butter and sugar until smooth; stir in lemon juice. Beat in eggs, one at a time. Drain and rinse noodles; add to egg mixture. , Spoon half into an ungreased 13x9-in. baking dish. Top with half of the preserves; sprinkle with half of the cinnamon. Repeat layers. , Bake, uncovered, at 325° for 45 minutes or until golden brown and a knife inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 466 calories, Fat 21g fat (12g saturated fat), Cholesterol 233mg cholesterol, Sodium 224mg sodium, Carbohydrate 61g carbohydrate (39g sugars, Fiber 1g fiber), Protein 10g protein.

MODERN JEWISH LOW FAT KUGEL



Modern Jewish Low Fat Kugel image

This noodle kugel is a sweet casserole that feels like comfort food (especially if you are of Jewish heritage) yet is low fat and lower sugar than the average sweet kugel. I use the low-fat dairy and egg substitute to give it a richer flavor, but it tastes great made with nonfat ingredients as well. Enjoy! I developed it in honor of my beloved Grandma Sylvia.

Provided by JoyFullGrl

Categories     Side Dish

Time 1h20m

Yield 12

Number Of Ingredients 14

cooking spray
1 (16 ounce) package yolk-free egg noodles
1 (16 ounce) container low-fat sour cream
1 (16 ounce) container low-fat cottage cheese
1 (8 ounce) can crushed pineapple in juice, undrained
3 eggs, lightly beaten
½ cup orange juice
½ cup dried cranberries
5 tablespoons butter, melted
¼ cup white sugar
¼ cup applesauce
½ orange, zested
2 teaspoons vanilla extract
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
  • Gently stir egg noodles, sour cream, cottage cheese, pineapple with juice, eggs, orange juice, cranberries, melted butter, sugar, applesauce, orange zest, vanilla extract, and cinnamon together in a large bowl until thoroughly combined. Spoon the noodle mixture into prepared baking dish.
  • Bake in the preheated oven until kugel is set and browned on top, 60 to 75 minutes.

Nutrition Facts : Calories 331.9 calories, Carbohydrate 43.7 g, Cholesterol 75.3 mg, Fat 11.3 g, Fiber 2.7 g, Protein 12.9 g, SaturatedFat 6.5 g, Sodium 239.2 mg, Sugar 12.8 g

LOW FAT NOODLE KUGEL



Low fat noodle Kugel image

Make and share this Low fat noodle Kugel recipe from Food.com.

Provided by paulamatt

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 11

1 (16 ounce) package wide egg noodles
1 cup reduced fat margarine
1/2 cup fat free sour cream
1 1/2 cups egg substitute
2 cups white sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
8 ounces jars applesauce
1/4 cup raisins
1/4 cup graham cracker crumbs (optional)
1 teaspoon ground cinnamon, to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat a 9x13 baking dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil.
  • Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Mix together margarine, sour cream, egg substitute, sugar, lemon juice, vanilla extract, and applesauce.
  • Stir in noodles and raisins.
  • Spread graham cracker crumbs on bottom of prepared pan.
  • Pour noodle mixture over crumbs.
  • Sprinkle top with cinnamon.
  • Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until set.
  • Cover with foil if it browns too quickly.

Nutrition Facts : Calories 359.2, Fat 5.8, SaturatedFat 1.1, Cholesterol 32.9, Sodium 228, Carbohydrate 69.1, Fiber 1.7, Sugar 37.2, Protein 9

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