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Recipe: 5 Fruit Kugel
Similar Categories: Fruit, Kugel
8 ounces medium-wide noodles
1/4 cup dark seedless raisins
12 pitted dates -- cut in small pieces
10 soft pitted prunes -- cut in small pieces
1 sweet apple - peeled -- and coarsely
-- chopped
(golden delicious or Washington state)
12 unsweetened canned pineapple chunks -- drained and
-- cut in small pieces
2 tablespoons fresh lemon juice
1 cup part-skim ricotta cheese
1 cup reduced-fat sour cream
1/4 cup honey
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon cinnamon
2 tablespoons granulated sugar
(or firmly packed light brown sugar)
2 tablespoons frozen orange juice concentrate
(or frozen pineapple juice concentrate)
2 tablespoons melted sweet pareve margarine
(or sweet margarine/butter blend) -- plus
1 1/2 teaspoons cold sweet pareve margarine -- to grease casserole
2 large egg yolks
3 large egg whites
Preheat oven to 350F. Cook noodles in a large pot of boiling water until tender but not oversoft. Pour into a colander and drain well. Transfer to a large bowl.
Put raisins, dates, prunes, apple, and pineapple into a small bowl. Stir in lemon juice.
In a third bowl, combine and blend ricotta cheese (stir it up first), sour cream, honey, salt, spices, sugar, and concentrate. Stir in melted shortening. Put eggs into a cup and beat with a fork; combine with mixture. Pour over noodles and fold in. Then fold in fruits.
Grease an 8- or 9- by 12-inch Pyrex casserole with shortening. Fill with kugel, distributing fruit evenly. Cover tightly with a sheet of heavy-duty aluminum foil and bake for 40 minutes. Uncover and bake until surface looks set (about 10 minutes). Remove from oven and place on a trivet to cool for 10 minutes before cutting into serving pieces. Serve warm or at room temperature.
May be served as a side dish or a dessert. This recipe serves 8 to 10.
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