Celebrate Hanukkah with a modern twist on a beloved classic! This high-protein, gluten-free noodle kugel combines the creamy richness of cottage cheese and Greek yogurt with a touch of honeyed sweetness and warm cinnamon spice. Topped with vibrant apples, juicy blackberries and a hint of mint, it’s a lighter, festive take on a holiday favorite – perfect for sharing around the table.
High-Protein Gluten-Free Noodle Kugel
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Ingredients
- 8 oz. gluten-free egg noodles or high-protein noodles
- 1-1/2 cups low-fat cottage cheese
- 1-1/2 cups plain non-fat Greek yogurt
- 3 large eggs
- 1/4 cup 2% milk or unflavored almond milk
- 1/4 cup raisins
- 1/4 cup honey
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon plus extra for sprinkling
- 1 apple quartered and thinly sliced, for garnish
- 1 cup blackberries for garnish
- Mint leaves for garnish
- Pinch kosher salt
- Non-stick cooking spray
Instructions
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Preheat oven to 350 degrees F. Spray 8×8-inch baking dish with non-stick cooking spray.
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Boil high-protein noodles according to package directions until al dente. Drain and set aside to cool slightly.
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In large mixing bowl, whisk together cottage cheese, Greek yogurt, eggs, milk, honey, vanilla extract, cinnamon and salt. Stir until smooth.
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Add cooled noodles to batter mixture and gently fold until evenly combined. Stir in raisins to incorporate.
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Pour mixture into greased baking dish and spread evenly.
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Bake 35-40 minutes, or until kugel is set and top is golden. A toothpick inserted into center should come out clean.
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Allow to cool slightly before slicing. Garnish with apples, blackberries, mint and a sprinkle of additional cinnamon.
Notes
Nutrition
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The post High-Protein Gluten-Free Noodle Kugel first appeared on The Upside by Vitacost.com.