Dessert Recipes

Mini Noodle Kugels with Raspberry Filling

Mini Noodle Kugels


  • 4 ounces medium or wide egg noodles, uncooked
  • 1/2 cup egg substitute
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch nutmeg
  • 1/2 cup low-fat cottage cheese
  • 1/3 cup applesauce
  • 1/4 cup chopped dried apples or raisins
  • Vegetable oil cooking spray
  • 18 teaspoons raspberry jam


  1. Heat the oven to 350 degrees F.
  2. Prepare egg noodles according to package directions.
  3. While the noodles are cooking, beat the egg substitute, sugar, cinnamon and nutmeg in a large bowl until the sugar is dissolved and the mixture is foamy.
  4. Fold in the cottage cheese, applesauce and chopped dried apple or raisins.
  5. Lightly spray a muffin tin (preferably non-stick) with the vegetable oil cooking spray. (Do not use baking cups.)
  6. Drain the noodles in a colander and immediately add them to the egg mixture.
  7. Fill each muffin tin 1/2 full.
  8. Add 2 teaspoons raspberry jam to each cup, then fill the muffin cups to full.
  9. Bake until firm and the tops are golden brown, about 45 minutes.
  10. Serve warm.

Yield: 9

Recipe and photo used with permission from: National Pasta Association

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