Low Fat Apricot Noodle Kugel
A light Jewish-style egg noodle casserole sweetened with apricot jam and orange juice, bound with egg whites and studded with dried fruit. The cinnamon-sugar topping adds warmth to this dairy-free dessert or brunch dish. Perfect for Passover or everyday gatherings, this version keeps fat minimal while maintaining the traditional creamy texture through whipped egg whites rather than dairy.
Ingredients
- 6 ounce fine noodles, uncooked
- ½ cup fruit-only apricot fruit spreadpeach or prune spread1:1fruit substitution
maintains sweetness and jam texture
- ½ cup orange juice
- 4 egg whites
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ⅓ cup raisins or chopped dried apricotdried cranberries or chopped dried apricots1:1fruit variation
adds tartness if using cranberries
Full guide → - 2 teaspoon sugar
- ¼ teaspoon ground cinnamon
Instructions
- 1
Cook noodles according to package directions, drain, and cool 10 minutes.
- 2
Preheat oven to 350 degrees F.
- 3
Oil an 8-inch square baking pan or coat with nonstick spray.
- 4
Combine apricot spread, orange juice, egg whites, and vanilla and almond extracts in a large bowl. Beat until blended.
- 5
Stir in raisins and cooked noodles, mix thoroughly.
- 6
Transfer mixture to prepared pan and press down gently with a spoon back.
- 7
Mix sugar and cinnamon together, sprinkle evenly over top.
- 8
Cover tightly and bake 15 minutes.
- 9
Uncover and bake 20 minutes more until set.
- 10
Let stand 20 minutes before cutting into squares and serving.
Tips
Beat egg whites thoroughly to incorporate air, which helps the kugel rise and achieve a lighter texture during baking.
Cooling noodles before mixing prevents them from breaking apart and ensures even distribution throughout the custard base.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 325 F until warmed through, about 15-20 minutes.
Prepare through noodle mixing, refrigerate up to 8 hours. Add sugar-cinnamon topping and bake as directed, adding 5-10 minutes to baking time if starting from cold.
Serve warm or at room temperature as a dessert or brunch dish. Pairs well with fresh berries, yogurt, or whipped coconut cream.
Common Mistakes
Do not skip cooling noodles to avoid lumpy clumps and uneven mixing with the egg white custard.
Do not overbake uncovered to avoid a dry, rubbery top; monitor the final 20 minutes closely.
Do not skip the 20-minute rest to avoid cutting into a loose, soupy interior.
Substitutions
Vegan Options
General Alternatives
maintains sweetness and jam texture
adds tartness if using cranberries
Full guide →FAQ
Can I make this ahead for Passover?
Yes. Prepare and refrigerate assembled kugel up to 8 hours before baking. Ensure noodles are Passover-certified. Add 5-10 extra minutes to baking time if starting from cold.
What if I only have whole eggs instead of egg whites?
Use 2 whole eggs plus 2 additional egg whites to keep fat content low. Alternatively, use 4 whole eggs for a richer kugel, though this increases fat significantly.
Can I freeze this kugel?
Yes. Cool completely, wrap tightly, and freeze up to 1 month. Thaw overnight in the refrigerator and reheat covered at 325 F for 20-25 minutes until warm throughout.