1 package (8 ounces) cream cheese, at room temperature
½ cup butter, at room temperature
1 cup plain yogurt
6 eggs, slightly beaten
2 cups hot milk
1/3 cup sugar
1 teaspoon almond extract
1 package (16 ounces) egg noodles (fine or wide), cooked al dente
TOPPING
¼ cup sugar
1 teaspoon cinnamon
½ cup finely chopped almonds
2 tablespoons wheat germ
Instructions
Preheat the oven to 325°F.
Cream together the cream cheese and
butter, then stir in the yogurt.
Add the eggs and mix well.
Add the milk and mix well.
Add the sugar and almond extract and mix again.
Fold in the cooked noodles.
Spoon the mixture into either a well-greased
9x13-inch pan or
2 well-greased 8-inch square pans.
For the topping, mix together the sugar,
cinnamon, chopped almonds, and wheat germ; sprinkle over the kugel.
Bake for 40 minutes to 1 hour, until
mixture is firm and lightly browned. Serve warm from the oven, at room temperature, or chilled.
Yield: 12 to 15 servings
Nutritional Information
Calories 330
Calories from Fat_150 (45%)
Total Fat__17 g
Saturated Fat__8 g
Cholesterol___135 mg
Sodium___160 mg
Total Carbohydrate__34 g
Dietary Fiber__1 g
Sugars__12 g
Proteins___11 g
Calcium____10%RDA
