My late Aunt Evelyn, who was diabetic for many years, was a creative cook who shared this recipe with my mother, who shared it with me. This is a proven hit for potlucks, barbecues, and church suppers, and no one would guess it was a low-sugar and low fat recipe.
My son brought this recipe home from his math tutor's housekeeper, and it's really great. We hosted a casual party last night, so I made this dessert yesterday afternoon, and kept it in the warming drawer of my oven until dinner time, and it was super delish with a light texture but a rich taste. I don't know how it would be cold or reheated, because there were no leftovers!
Individual kugels are baked in muffin tins for easy serving on a buffet. This can be made vegetarian by substituting vegetable broth for the chicken. I started making these several years ago to bring to a Passover seder with friends and family, and have improved on the recipe over the years. All of the slicing and chopping can be done in the food processor, and the recipe goes together fast. Can be made ahead and reheated. I've never tried freezing them, but that would probably work, too.
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