Noodle kugel is a dish that’s typically served during Jewish holidays. This Rosh Hashanah why not give this twist on the classic sweet kugel a try? Kugels can be made either sweet or savory and can sometimes be quite decadent. This revamped recipe by Cricket Azima and The Creative Kitchen is lighter with a nice lemony pucker, but still keeps that creamy indulgence you know and love. To make it even better for you and your family, use whole-wheat egg noodles to increase the nutrients and up the fiber content.
12 oz. whole-wheat wide egg noodles
6 tbsp. honey or agave
1 tbsp. lemon zest
1 cup dried blueberries
2 cups ricotta
8 oz. light cream cheese
1 cup sour cream
¼ tsp. salt
2 tbsp. butter
¼ cup sugar
½ tbsp. cinnamon
- Preheat oven to 350 degrees.
- Soak blueberries in hot water while you prep.
- Fill a large pot two-thirds of the way up with water and bring to a boil. Add noodles and cook until al dente, not too soft. Drain noodles and return to the pot.
- Meanwhile, in a large bowl, mix together eggs, ricotta, cream cheese, sour cream, butter, honey, lemon zest, and salt. Beat until creamy or blend in blender until smooth.
- Pour egg mixture into pot with noodles and stir to combine.
- Drain and dry off blueberries onto a paper towel. Then stir them into the pot with noodles and egg mixture.
- Spray a medium casserole dish with vegetable oil spray until well coated. Pour noodles and egg mixture into the dish.
- In a small bowl, mix together cinnamon and sugar and sprinkle over the top of the noodles until well covered.
- Bake in oven for 45-60 minutes until fully set and golden brown.
Tips & Tricks:
Can’t find dried blueberries? Use dried cranberries or raisins instead! They’ll lend the same great sweetness as the blueberries with a slightly different flavor.
To save time on the day of your dinner, make this dish ahead. It’s great served warm, at room temperature, or cold!
The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.