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Lightened Up Noodle Kugel with Greek Yogurt

Yom Kippur is the Jewish holiday known as “Day of Attonement” starting tonight at sundown until Wednesday night at sundown. It is known as the holiest day of the year where Jewish people fast for 25 hours as well as pray and repent for their sins from the past year. On Wednesday night families get together for a “break the fast” where a light meal its typically served with smoked salmon, bagel, egg dishes and noodle kugel. Every year my family begs me to make my noodle kugel recipe so this year, I changed things up a bit. I took one of my favorite noodle kugel recipes for Apricot Noodle Kugel, and I added fruit tidbits and golden raisins. I also used nonfat Greek yogurt instead of sour cream, reduced the butter and the eggs.

I am so lucky to be spending this year with my dad. I miss my mom so much, but I thrilled for the opportunity to have my 3 kids and I live in his beautiful home where we feel love and can give him love. This is a picture from tonight at dinner with my dad and two sisters. If you’re celebrating the holiday, have an easy fast. If you’re not, enjoy this for a wonderful brunch recipe.

Lightened Up Noodle Kugel with Greek Yogurt

Prep: 20 minutes

Cook: 1 hour

Yield: 8 to 10 servings

Ingredients

3 large eggs
1 (16-ounce) container 2% milk fat, low-sodium cottage cheese
2 (7-ounce) containers nonfat Greek yogurt
1 (8-ounce) package reduced-fat cream cheese, softened
1/2 cup granulated sugar
1/4 cup butter, melted
12 ounces no yolk egg noodles, cooked
1 (7-ounce) package dried fruit bits
1/3 cup golden raisins
11/2 teaspoon ground cinnamon, divided
1 (16-ounce) jar apricot preserves
1 teaspoon vanilla extract

Preparation

1. Preheat oven to 350F.

2. Combine first 6 ingredients in a large bowl, mixing well. Stir in noodles, fruit, raisins and 1 teaspoon cinnamon, mixing well. Spoon into a lightly greased 13- x 9-inch baking dish.

3. Combine apricot preserves, vanilla, and remaining 1/2 teaspoon cinnamon in small saucepan over medium heat, stirring occasionally until melted. Pour oven noodle mixture.

4. Bake at 350F for 1 hour or until golden brown. Let cool and serve.

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Posted by Alison Lewis
Filed in: Breakfast, Desserts
Tags : break the fast recipes, breakfast recipes, brunch recipes, egg recipes, greek yogurt, Greek yogurt recipes, high holiday recipes, jewish recipes, kugel recipe, kugel recipes, kugel with greek yogurt, lightened up noodle kugel, Lightened up noodle kugel with greek yogurt, noodle kugel, noodle recipes, yom kippur recipe, yom kippur recipes