Mom’s New Noodle Kugel

Years before everyone started to wring their hands over cholesterol, my mother was cutting back on butter and substituting yogurt for sour cream in baking. Here’s her basic noodle pudding.


  • ¾ cup raisins
  • 3 tablespoons amaretto
  • 1 pound wide egg noodles
  • 6 large eggs
  • 1 cup ricotta or Low-Fat cottage cheese
  • 1 cup plain yogurt
  • ½ cup sugar
  • teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1–2 apples (any type), peeled, cored and cut into short, thin slices (1–1½ cups)


  • ¼ cup coarsely crushed corn flakes
  • 1 teaspoon sugar
  • ¼ teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, melted
  • 3 tablespoons sliced almonds


  1. Bring a large pot of salted water to a boil. Preheat the oven to 350 degrees F, with a rack in the center. Butter a 13-×-9-inch baking dish; set aside. In a small bowl, soak the raisins in the amaretto.
  2. Cook the noodles in the boiling water until just tender, usually 9 to 10 minutes. Drain the noodles; rinse and set aside.
  3. In a bowl, whisk together the eggs, ricotta or cottage cheese, yogurt, sugar, vanilla, cinnamon and salt. Add the drained noodles and the raisins with their soaking liquid; stir gently to combine. Transfer ½ of this mixture to the prepared pan. Scatter the apples over the noodles; top with the remaining noodle mixture.
  4. TOPPING: In a small bowl, combine the corn flakes, sugar and cinnamon. Scatter the topping over the noodles; drizzle with the butter.
  5. Bake the kugel for 20 minutes. Scatter the sliced almonds on top. Bake until the mixture is set and golden brown, about 25 minutes more. Cool to lukewarm on a wire rack, about 30 minutes, and serve cut into large squares.