Ingredients Jump to Instructions ↓

  1. 8 oz 227g Medium-wide noodles

  2. 1/4 cup 40g / 1.4oz Dark seedless raisins

  3. 12 Pitted dates - cut in small pieces

  4. 10 Soft pitted prunes - cut in small pieces

  5. 1 Sweet apple - peeled - and coarsely chopped (Golden Delicious or Washington State)

  6. 12 Unsweetened canned pineapple chunks - drained and cut in small pieces

  7. 2 tablespoons 30ml Fresh lemon juice

  8. 1 cup 146g / 5.1oz Part-skim ricotta cheese

  9. 1 cup 237ml Reduced-fat sour cream

  10. 1/4 cup 59ml Honey

  11. 1/4 teaspoon 1 1/3ml Salt

  12. 1/4 teaspoon 1 1/3ml Freshly grated nutmeg

  13. 1/2 teaspoon 2 1/2ml Ground coriander

  14. 1/2 teaspoon 2 1/2ml Ground cardamom

  15. 1/2 teaspoon 2 1/2ml Cinnamon

  16. 2 tablespoons 30ml Granulated sugar (or firmly packed light brown sugar)

  17. 2 tablespoons 30ml Frozen orange juice concentrate (or frozen pineapple juice concentrate)

  18. 2 tablespoons 30ml Melted sweet pareve margarine (or sweet margarine/butter blend)

  19. 1 1/2 teaspoons 7 1/2ml Cold sweet pareve margarine - to grease casserole

  20. 2 teaspoons 10ml Egg yolks (large)

  21. 3 teaspoons 15ml Egg whites (large)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 350 degrees. Cook noodles in a large pot of boiling water until tender but not oversoft. Pour into a colander and drain well. Transfer to a large bowl. Put raisins, dates, prunes, apple, and pineapple into a small bowl. Stir in lemon juice. In a third bowl, combine and blend ricotta cheese (stir it up first), sour cream, honey, salt, spices, sugar, and concentrate. Stir in melted shortening. Put eggs into a cup and beat with a fork; combine with mixture. Pour over noodles and fold in. Then fold in fruits. Grease an 8- or 9- by 12-inch Pyrex casserole with shortening. Fill with kugel, distributing fruit evenly. Cover tightly with a sheet of heavy-duty aluminum foil and bake for 40 minutes. Uncover and bake until surface looks set (about 10 minutes). Remove from oven and place on a trivet to cool for 10 minutes before cutting into serving pieces. Serve warm or at room temperature. May be served as a side dish or a dessert.


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