Sugar Restricted Cinnamon Rasin Noodle Kugel

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Beverly 0

Egg noodles are combined with velvety custard of cottage cheese and sour cream, cream cheese & eggs. The cinnamon and Splenda brown sugar topping helps brown the noodles, giving a delightful crunch to this sweet dessert.

Modified from: Cinnamon Noodle Kugel

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Ingredients

1 h 30 m servings
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Original recipe yields 16 servings

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 9x13-inch baking dish.
  3. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
  4. Beat eggs, cottage cheese, milk, sour cream, 1 cup Splenda, butter, cream cheese, vanilla extract,raisins and salt in a large bowl.
  5. Stir egg noodles into cottage cheese mixture, then pour into prepared baking dish.
  6. Combine 1/3 cup Splenda, Splenda brown sugar, and cinnamon in a small bowl; sprinkle mixture atop noodle kugel.
  7. Bake in the preheated oven until sauce is bubbly and noodles are golden, about 1 hour. Allow pan of kugel to cool on a wire rack for 10 minutes before serving.

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