Low Fat Apricot Noodle Kugel Recipes

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.

Steps:

• 1. Boil noodles in salted water for 4 minutes
• 2. Mix noodles with the butter and cream cheese. Then add the eggs.
• 3. Place half the noodles in a 9 x 13 inch greased casserole dish.
• 4. Top the noodles with half jar of preserves and then sprinkle brown sugar over preserves (I'd say a couple handfulls.)
• 5. Top with the ramining noodles and preserves and again sprinkle with brown sugar.
• 6. Bake uncovered at 350 degrees for about 40 minutes.

Steps:

• Preheat the oven to 350 degrees F. Butter a 10 by 13 by 2 1/4-inch baking dish.
• Drizzle some oil into a large pot of boiling salted water. Cook the noodles for 6 to 8 minutes, until tender. Drain.
• In a large bowl, whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, salt, and pepper. Stir in the ricotta and raisins. Add the drained noodles.
• Pour the noodle mixture into the baking dish. Place the filled dish in a larger pan and pour in enough hot water to come halfway up the sides. Cover the entire assembly with aluminum foil. Bake for 45 minutes, then remove the foil and bake for another 45 minutes, or until the custard is just set.

Steps:

• In a large mixing bowl stir Cottage cheese, sour cream, 1 cup of sugar, eggs and melted butter or margarine until well blended.
• Chop 1 can of apricots.
• Stir chopped apricots and egg noodles into cheese mixture.
• Pour into a 13 x 9 inch pan that has been sprayed with cooking spray.
• Top with rest of apricots, (I cut them into slices).
• Mix cinnamon and 1 teaspoon sugar together and sprinkle over the top.
• Bake for 1 hour@ 350 degrees or until golden and bubbly.
• Cool for 5 minutes.

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.

Steps:

• Preheat oven to 350°F.
• Grease a 9" x 13" baking dish with canola spray, set aside.
• Boil lightly salted water in a large saucepan, add noodles and cook al dente, about 8 to 10 minutes. Drain noodles and rinse under cold water.
• While noodles are cooking, beat together the following ingredients in a large bowl: cream cheese (room temp), butter (room temp), sour cream, vanilla extract, eggs and salt. Fold in noodles and blend well.
• Spread half of noodle mixture in bottom of greased pan; top with one jar of apricot preserves in a thin layer. Repeat with remaining noodles and preserves. Then, sprinkle brown sugar on top, followed by pecans.
• Bake at 350F for 40-50 minutes until top is golden and slightly crisp. Serve warm.

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.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Liberally butter a deep 8-inch square baking dish.
• Fill a large pot with generously salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
• Drain egg noodles and rinse in cold water to stop the cooking. Drain again and mop up any excess moisture with paper towels.
• Beat sour cream, cream cheese, eggs, salt, and vanilla with an electric mixer until well combined. Mix in apricot preserves and cinnamon.
• Crush cereal in a food processor or by hand until it's broken up enough that it's no longer identifiable as cereal. Mix in softened butter until well distributed.
• Place noodles in the prepared baking dish. Pour sour cream mixture over top and stir to combine. Mix in cranberries. Sprinkle crushed cereal mixture evenly over top.
• Bake in the preheated oven until the top is browned and crusty, 1 to 1 1/2 hours, checking every so often starting at 45 minutes. If the top looks like it's headed towards burning, stick some foil on the top. At the end, if the top's not crusty enough, put it under the broiler until the butter bubbles a bit and the the color gets nice and rich looking, 1 to 3 minutes.
• Remove from the oven and let it sit for 15 minutes before serving.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12 inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl, stir together the apricot preserves, eggs, butter, sugar, vanilla extract, and salt, and mix to thoroughly combine. Fold in the cottage cheese and noodles, and spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until the center of the kugel is cooked and set, about 50 minutes. Remove the kugel and top with Cheddar cheese, return to the oven, and bake until the cheese is browned and bubbling, about 10 minutes. Let the kugel rest for 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees F & grease a glass baking dish.
• Cook flat egg noodles in boiling water for 7 minutes, then drain & spoon noodles into prepared baking dish.
• Wisk together milk, sugar, cream cheese, eggs, nectar & melted butter, beating for 2 minutes.
• Stir in quartered apricots, then add mixture to noodles in baking dish.
• Bake about 60 minutes, until kugel is set & top is golden brown.
• Serve warm or cold.