Saturday, December 28, 2013

Not Your Grandmother's Traditional Kugel

I decided to make one of my favorites, noodle kugel, but when I checked my raisins, they were clumped together in one big rock! I did not want to add sugar to the recipe, as thought the recipe might be sweet enough using ingredients I already had on hand. Since my husband is allergic to large amounts of dairy, yet I wanted some dairy in my kugel, I thought, "What if I try making kugel substituting nonfat Greek Yogurt and my banana puree for the dairy and sugar in a traditional kugel recipe?" Thus, I would be cutting the traditional amount of diary in a diary noodle kugel by 1/2 and he might tolerate it.

Above you can see the result, my husband and I could not stop eating it! I had pureed two large very sweet bananas until completely smooth.

Since my husband and I are both now on a low fat diet, I shared one tablespoon of butter for greasing my corningware casserole dish and the remainder of the single tablespoon went into my bowl of drained hot noodles.

Herein is the recipe for my low-fat, no sugar added, cranberry noodle kugle:

1 tablespoon of butter
1/2 pound of noodles --cooked and drained well
1 cup of pureed banana (processed to a smooth consistency like that of sour cream, 2 large bananas)
1 cup of plain nonfat Greek Yogurt
1 large flavorful apple diced into tiny pieces in my Ninja processor
2 eggs beaten
1-2 cups of Craisins (sweet, dried cranberries)
1 teaspoon cinnamon

I mixed the above ingredients in the order listed into my drained noodles, placed in a greased
corning ware oven pan, and baked at 350 F for about 40 minutes.

Enjoy! I love using plain nonfat Greek yogurt as almost always have some in my refrigerator.

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