Great Recipes from our Community

F-Factor Noodle Kugel

Steps

ACTUAL NUTRITIONAL CONTENT

per serving (1 piece): 150 calories, 19g carbohydrate, 3g fiber, 11g protein, 4g fat, 150 mg sodium

F-FACTOR DIET NUTRITIONAL CONTENT FOR JOURNALING

per serving (1 piece): 19g carbohydrate, 3g fiber

Serves Serves 18
Prep Time: 15 Minutes
Total Time: 1 Hour 15 Minutes
1 Comments

After fasting all day for Yom Kippur, there is nothing as heavenly as noodle kugel. Noodle kugel has always been one of my favorite Jewish holiday foods and a staple dish during the High Holidays when I was growing up. It’s decedent and delicious, but after knowing what’s in it (and how much of it I want to eat), is it worth the splurge after my successful fast? The mental dilemma was always a struggle, that is, until I came up with a healthier, lighter version. My recipe shaves off more than 100 calories, 7g of fat and 12g of net carbohydrates, which can make a huge difference at the end of the day. I have been making this for years, and it’s always a big hit with F-Factor dieters and non-dieters alike.

Ingredients:

16 ounces whole wheat egg noodles (Ronzoni Healthy Harvest)
4 Tablespoons butter, melted
1 pound 1% cottage cheese
1 pound fat free sour cream
4 egg whites, beaten
1/2 cup splenda
2 Tablespoons vanilla extract
1 cup crushed Special K Protein Plus cereal or Bran Flakes
1 teaspoon cinnamon
1/3 cup Splenda

Directions:

Cook noodles in boiling water according to package direction. Drain and rinse with cold water.
In a large bowl, mix the noodles with the melted butter, cottage cheese, sour cream, Splenda and vanilla.
Pour in a greased 9x13 inch pan.
In a separate bowl, mix the cereal, cinnamon and Splenda or stevia. Sprinkle the mixture on top of the noodle mixture.
Bake for about 1 hour at 350° F or until the top is golden brown.