Cuteness is not the first trait on which I would judge a noodle pudding, but it goes without saying that the combination of egg noodles, cream cheese, cottage cheese, ricotta and raisins is going to be indescribably appealing to a sweet-carb addict lover like me.
It is precisely because I find this combination so much like a lovely food hug, wrapping it’s sweet, soft, fleshy arms around me in warmth and comfort and pleasure– that coming up with a portion controlled version was my only hope of surviving the Jewish holiday of Yom Kippor without massive weight gain. Sure, we may fast on this day of atonement– but what good does that do for my waist line if I break the fast with the likes of noodle kugel, challah bread pudding and bagels smeared with white mountains of cream cheese?!
After making these lovely little muffins of sweet noodle joy, I have decided that this noodle kugel needn’t be reserved for the holidays– or for that matter, for Jews. How good would these be served alongside Spice Rubbed Chicken Thighs, or any other meal with which you might serve macaroni and cheese?
Note that not only are the kugels fairly low in calories (only 168 each!), they are made with reduced fat cream cheese, cottage cheese and sour cream, which makes them ideally suited for people who have to keep an eye on their cholesterol.
Individual Noodle Kugels
6 ounces medium egg noodles
3/4 cup part skim ricotta cheese
6 ounces Neufchatel (reduced fat cream cheese)
3/4 cup 1% fat cottage cheese
3 eggs, lightly beaten
1/3 cup sugar
1/3 cup raisins
1/4 teaspoon cinnamon
- Preheat oven to 375 degrees. Coat the cups of a muffin pan with cooking spray.
- Cook noodles according to package directions.
- Blend the ricotta, Neufchatel, and cottage cheese until smooth. Add the eggs, sugar and cinnamon and blend until just combined; stir in the raisins. Toss with the noodles and spoon into 12 muffin cups. Sprinkle very lightly with the cinnamon.
- Bake until the puddings are golden on top and the egg is set, about 22-25 minutes. (A toothpick inserted in the center may have some cheese on it, but no liquid).
Makes 12 servings
Nutrition for each serving: 168 calories, 8 g protein, 20 g carbohydrates, 1 g fiber, 7 g fat, 3 g saturated fat, 144 mg sodium
awesomeness
Looks really yummy. I have never made a noodle kugel but might consider this one! 🙂
I cannot imagine life without kugel. The vast emptiness…the desolate culinary landscape…you must rectify your kugellessness immediately!
🙂
Can these individual kugels be frozen and reheated without losing flavor?
They won’t lose flavor, but to avoid having them dry out, after they thaw, poke holes in the top with a fork and pour in some additional milk before you heat them. Enjoy!
yes! of course! portable kugel!
So when you go over the river and through the woods…
This is so similar minus sugar, raisins and cinnamon to a dish I are last week in Prague. The noodles had mushrooms and truffles, probably eggs and cottage cheese. It was served with Free Range Chicken leg, cooked to perfection and a mushroom sauce. One of my culinary highlights in Prague.
I want to go in my kitchen right this minute and try to re-create the dish you had in Prague. It sounds…incredible. (If only I could, but deadlines call and I will be making kid-friendly breakfasts instead 🙂 )
This sounds like a kid friendly breakfast to me, Marge! My little will love it. Grain, dairy, protein, fruit… and in a little hand-size muffin. Winner, winner, kugel… breakfast. 🙂
And calcium, loads of calcium, too! Imagine, Tracy, if we made it with whole grain noodles, cut back on the sugar…Ooooh! You are on to something. I think I may have to work it in to an upcoming kids’ breakfast story!!
Great idea. Keeping this one in the files…….
Now, Marge, I would never think of making a kugel using anything other than my mother’s kugel recipe, but these kugel muffins really are cute! And these would be much easier to eat while running down the hall!
Nancy
PS: of course you do put sour cream on top, right?
Nancy, keep on using your Mom’s recipe– there is nothing like tradition!Besides, as good as these are, I am guessing Judy made a mean kugel, too. Sour cream on top? No– and I never heard of that before!