If you’re a fan of pasta (who isn’t?) with a sweet and spicy kick, this noodle kugel is for you.
I received free samples of SPLENDA® Naturals Sugar & Stevia Blend mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by SPLENDA® Sweeteners and am eligible to win prizes associated with the contest. I was not compensated for my time.
Yerushalmi Noodle Kugel
Kugel is traditionally served in Jewish households over Shabbat and holidays. It’s a baked pudding or casserole, usually made from either potatoes or egg noodles. It’s such a common term that other veggies can easily be transformed into kugel too. The Yerushalmi is a sweet and spicy noodle kugel made from a combination of caramelized sugar and spices.
Making a Healthier Noodle Kugel
Kugel can be high in calories, fat and sugar. Here are a few update you can make to have a healthier kugel.
Pick a pasta with benefits, such as added protein or one made with 100% whole grains.
Watch your serving size this kugel recipe can be sliced into 10-12 pieces. Double that if your willing to serve half slices. Keep in mind that this is a packed pasta dish. Limit other carbohydrates sources on your plate, like challah bread or starchy vegetables.
Cut the Calories by lowering the amount of added sugar. Since this kugel is meant to be sweet (and spicy) this can be somewhat tricky. Luckily there is a product to help.
SPLENDA® Naturals Sugar & Stevia Blend is made from 2 non-GMO ingredients: stevia & cane sugar. There are no artificial ingredients, added flavors or bitter aftertaste. Its unique sweetness comes from Reb D, one of the tastiest parts of the stevia leaf. Use it anywhere you would normally use sugar. Why switch? It has 50% fewer calories than sugar. Plus a sweeter taste — ½ teaspoon of SPLENDA® Naturals Sugar & Stevia Blend gives you the same amount of sweetness as a full teaspoon of traditional sugar. In a kugel dish that already provides carbohydrates, it makes sense not to increase that with tons added sugar. Learn more here.
And, if you’re looking for a sugar-free kugel recipe, try this one with eggplant and zucchini.
- 1 (14.5 oz/411 grams) box Angelhair pasta
- ½ cup oil
- ¼ cup + 2 Tablespoons SPLENDA® Naturals Sugar & Stevia Blend
- 1 teaspoon salt
- 1 Tablespoon black pepper,
- butcher ground
- 2 Tablespoons cinnamon
- 2 teaspoons vanilla extract
- 4 eggs
- ⅔ cup reserved pasta water
- 2 Tablespoons flax meal
- Cook pasta al dente, according to the package instructions. Remove ~1 cup of cooking liquid before draining. Return pasta to the pot.
- Preheat oven to 350°F. Line an 8" loaf pan with parchment paper.
- Stir the oil, SPLENDA® Naturals Sugar & Stevia Blend, spices and vanilla into the pasta. It may be easier to do this in batches. Allow to cool (10-15 minutes) before adding eggs, pasta water and flax meal. Mix everything until well combined.
- Pour into the loaf pan. Press down the top to compact the ingredients. Cover with aluminum foil. Bake 30 minutes. Uncover and bake an additional 45 minutes.