Enjoy this deliciously sweet Wild Blueberry Noodle Kugel with 50% less sugar thanks to the secret ingredient!
I received free samples of SPLENDA® Naturals Sugar & Stevia Blend mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by SPLENDA® Sweeteners and am eligible to win prizes associated with the contest. I was not compensated for my time.
Noodle Kugel has always been my favorite family holiday dish. Just in case you’ve never had the pleasure of enjoying this tasty delight, Kugel is a baked pudding or casserole, most commonly made from egg noodles or potato (on Passover). It is a traditional Jewish dish, often served on Shabbat and for us, Rosh Hashanah. Typically made with apples, raisins, apricots, pineapple or peaches, noodle kugel (pudding) is often very sweet with a significant amount of sugar and fat. Many years ago, I adapted my mom’s recipe to dramatically slash the fat content but there was no available way to cut the sugar AND maintain the same flavor. Until now!
SPLENDA® Naturals Sugar & Stevia Blend is great tasting with 50% fewer calories than sugar and is a perfect substitute to use anywhere you would use sugar. It is made from only 2 ingredients: stevia and cane sugar with no artificial ingredients or added flavors. Anyone who follows my recipes knows I use stevia as my preferred sweetener, and SPLENDA® Naturals Sugar & Stevia Blend gets its unique sweetness from Reb D, one of the tastiest part of the stevia leaf with no bitter aftertaste! For more info on how SPLENDA® Brand does natural, please see their website http://www.splenda.com/naturals.
I’m a little obsessed with wild blueberries lately after my tour of the wild blueberry barrens in Maine. I decided to swap out my traditional apple and cinnamon kugel for blueberry lemon flavor. It does not disappoint! Some people serve kugel as a side dish, I prefer to think of it as a dessert since it’s way fewer calories, fat and sugar than a typical dessert but just as sweet.#ad This Wild Blueberry Noodle Kugel has 50% less sugar thanks to the secret ingredient @splenda Click To Tweet
- 8oz dry extra wide high fiber egg noodles or other whole grain egg noodles
- 1/4 cup light whipped butter or light butter with olive oil
- 1/2 cup SPLENDA® Naturals Sugar & Stevia Blend
- 1 ½ cups egg substitute (equals 6 eggs)
- 16 oz container nonfat sour cream (2 cups)
- 16 oz container 1% cottage cheese (2 cups)
- 1 ½ cups skim or 1% milk
- 2 teaspoons vanilla extract
- 2 cups frozen wild blueberries
- 1-2 teaspoons lemon zest (from 1/2 to 1 large lemon)
- 1 Tablespoon SPLENDA® Naturals Sugar & Stevia Blend
- 1/2 teaspoon cinnamon on top
- Spray a 9x13 glass or nonstick baking dish with nonstick cooking spray and set aside.
- Cook noodles to lower end of cooking range on package directions.
- Meanwhile, preheat oven to 400 degrees.
- Drain noodles and transfer to a large bowl. Add butter and SPLENDA® Naturals Sugar & Stevia Blend, stir until well combined.
- Add egg substitute, sour cream, cottage cheese, milk and vanilla, gently stirring to combine.
- In a separate bowl, add frozen blueberries, lemon zest and 1 Tablespoon SPLENDA® Naturals Sugar & Stevia Blend and gently mix until blueberries are coated.
- Pour 2/3 of the noodle mixture into baking dish, then spread out blueberries and top with remaining noodle mix.
- Sprinkle top with cinnamon, about 1/2 teaspoon.
- Bake for 15 minutes at 400F and then lower temperature to 325F and bake for 1 hour.
- Take care not to overcook to prevent it from drying out. Remove from oven and let set for 10-15 minutes.
- Cut into 24 pieces
Tips: -It’s easier to cut once cooled and tastes amazing the next day, or two. You can also freeze the leftovers for another celebration.
-I love lemon so 2 teaspoons zest works for my palate. If you are not a lemon superfan, stick to 1 teaspoon.
-If you cannot find SPLENDA® Naturals Sugar & Stevia Blend, remember it’s twice as sweet as sugar if trying to find a substitute. I used ½ cup for this recipe, regular sugar would equal 1 cup.
-Make sure to leave the blueberries frozen until ready to add them to the recipe to prevent extra juices from turning the whole recipe blue.