Sweet Noodle Kugel

I love kugel, especially the one my Baba (grandmother) makes.

I’ve adapted a healthier version of her recipe from this recipe.

Ingredients:

• 4 cups wide whole wheat egg noodles
• 2 tablespoons of soy-free Earth Balance
• 2 egg whites (or egg-free equivalent)
• 1 tbsp cornstarch
• 1 cup cottage cheese
• 1 cup plain yogurt
• 1 cup milk (or non-dairy milk of choice)
• 1/4 cup agave nectar
• 1 tsp vanilla
• 1/2 tsp salt
• 1/4 Demerara sugar
• 3/4 cup Nature’s Path Cornflakes (or similar cereal)

Directions

Preheat oven to 350° F. Coat a 8-by-8-inch glass baking dish with nonstick cooking spray.

Cook noodles in a large pot of boiling water until tender but firm, 5 to 7 minutes. Set aside.

Melt Earth Balance in a small skillet over low heat (or in microwave) Pour into a small bowl and let cool.

Whisk together egg whites and cornstarch in a large bowl. Mix in cottage cheese, yogurt, milk, sugar, vanilla, salt and the Earth Balance Stir in the cooked noodles and put mixture into the baking dish. Stir together cornflakes and Demerara sugar in a small bowl. Sprinkle evenly over the noodle mixture.

Bake until browned and set, about 1 hour. (If topping starts to burn, cover with aluminum foil.) Let cool for at least 20 minutes.