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                                                                  After talking with us, Bubbe, a.k.a. Bayla Scher, gave us a recipe for her low-fat take on the traditional Jewish noodle kugel. Game plan: This version is rated milchig and can be eaten with dairy meals only; it can be served warm, room temperature, or cold.

                                                                  Ingredients
                                                                  • Yes No 8 oz egg noodle
                                                                  • Yes No 8 oz low-fat cottage cheese
                                                                  • Yes No 8 oz low-fat sour cream
                                                                  • Yes No 4 tbsp unsalted margarine
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1 1/2 cup non-fat milk
                                                                  • Heat the oven to 350°F and arrange a rack in the middle.
                                                                  • Bring a large pot of heavily salted water to a boil over high heat. Add the noodles, stir, and cook until al dente or according to the package directions. Drain and set aside.
                                                                  • Place the cottage cheese, sour cream, margarine, eggs, sugar, vanilla, and measured salt in a large bowl and whisk until evenly combined. Add the noodles and stir until incorporated. Pour the mixture into a 13-by-9-inch baking dish and spread into an even layer. Pour the milk all over the top of the noodle mixture.
                                                                  • Bake until golden brown on top, about 1 hour.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 8servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread

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