Wild Blueberry Noodle Kugel
Ingredients
- 8 oz 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
Instructions
- 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
Notes
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.
-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.
Nutrition
Calories: 110kcalFat: 1.5g
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