Low Fat Apricot Noodle Kugel

One thing that most kugels have in common is large amounts of high-fat ingredients. This version the "culprits" have been replaced with orange juice, egg whites and apricot jam.

• Ready In: 1 hr 10 mins
• Serves: 9
• Yields: 1 8 x 8 inch pan

Ingredients

• 6  ounces  fine noodles, uncooked
• 1⁄2 cup  fruit-only  apricot fruit spread
• 1⁄2 cup  orange juice
• 4  egg whites
• 1  teaspoon vanilla extract
• 1⁄2 teaspoon  almond extract
• 1⁄3 cup raisins or 1⁄3 cup  chopped  dried apricot

• Topping

• 2  teaspoons sugar
• 1⁄4 teaspoon ground cinnamon

Directions

1. Cook noodles according to package directions. Drain and let cool for about 10 minutes.
2. Preheat oven to 350 degrees.
3. Lightly oil an 8-inch square baking pan or spray with a nonstick cooking oil.
4. In a large bowl, combine jam, orange juice, egg whites and extracts. Beat with a fork or wire wisk until blended. Stir in raisins. Add noodles and mix well. Spoon mixture into prepared pan. Press the noodles down gently with the back of a spoon.
5. Combine sugar and cinnamon and sprinkle evenly over the top of the kugel. Cover tightly and bake 15 minutes. Uncover and continue to bake 20 minutes more, until kugel is set.
6. Let stand for 20 minutes before serving. Cut into squares to serve.
7. Preparation & cooking time does not include 20 minutes to cool.