|Kugel (without cherry topping)|
As we prepare for Passover next week, I'm thinking of what dishes I'll cook. During this holiday, we remove the leaven from our homes as well as our cooking. To learn more about Passover, just click on the subject index on the left side of the blog.
In the past, I've always prepared my old stand-by - kugel. I do a sugar-free version that is delish, and I wanted to share it with my Gail-Friends.
1 12-ounce package egg noodles
1 large package of light cream cheese
18 ounce light or fat free sour cream
1 16-ounce light or low fat ricotta
3/4 stick butter
3/4 cup granulated sugar substitute
Spices: 1 tsp cinnamon and 1 tsp vanilla (or add nutmeg, etc)
1 can sugar free cherry pie filling (or whatever you like)
You’ll need 3 separate bowls for mixing.
While noodles are cooking, let your cream cheese, sour cream, butter, and ricotta stay out at room temperature to soften. Mix them together in separate bowl.
Cook noodles, drain and put in large mixing bowl.
Whisk eggs until fluffy in separate bowl. Add both mixtures to noodles and mix well. Add sugar substitute and mix together. Add spices to taste. I add cinnamon and vanilla.
Spray 9" by 13" pan and add combined mixture. Bake at 350°F for 45 minutes or until slightly browned.
Remove from oven, top with cherry pie filling and put back in oven for fifteen to twenty minutes. Remove from oven and let cool. Refrigerate.
If you have a favorite Passover recipe, please share.
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