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Apricot Noodle Kugel Recipe

  • 85minutes

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Source: www.tasteofhome.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 package (8 ounces) reduced-fat cream cheese

  2. 1/2 cup sugar

  3. 1 egg

  4. 3/4 cup egg substitute

  5. 1 cup fat-free evaporated milk

  6. 3/4 cup BREAKSTONE'S® Reduced-Fat Sour Cream

  7. 3/4 cup apricot nectar

  8. 1/2 cup part-skim ricotta cheese

  9. 2 tablespoons unsweetened applesauce

  10. 1 teaspoon vanilla extract

  11. 8 ounces fettuccine, cooked and drained

  12. 3/4 cup apricot preserves, warmed TOPPING:

  13. 1/2 cup cornflakes, crushed

  14. 1/4 cup sugar

  15. 1/4 cup packed brown sugar

  16. 1 teaspoon ground cinnamon

  17. 1/4 teaspoon ground nutmeg

  18. 2 tablespoons butter, melted

Instructions Jump to Ingredients ↑

  1. In a bowl, beat cream cheese and sugars until smooth. Add the next nine ingredients; mix well. Add fettuccine; mix gently. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Top with jam; cut through noodle mixture with a knife to swirl. In a bowl, combine the first five topping ingredients; sprinkle with butter and toss to coat. Sprinkle topping over kugel. Bake, uncovered, at 325° for 60-70 minutes or until a knife inserted near the center comes out clean. Yield: 12 servings.

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