Ingredients :
8 oz Medium-wide noodles
1/4 cup Dark seedless raisins
12 x Pitted dates cut in small pieces
10 x Soft pitted prunes cut in small pieces
1 x Sweet apple - peeled and coarsely chopped
(Golden Delicious or Washington State)
12 x Unsweetened canned pineapple chunks drained and cut in small pieces
2 tbl Fresh lemon juice
1 cup Part-skim ricotta cheese
1 cup Reduced-fat sour cream
1/4 cup Honey
1/4 tsp Salt
1/4 tsp Freshly grated nutmeg
1/2 tsp Ground coriander
1/2 tsp Ground cardamom
1/2 tsp Cinnamon
2 tbl Granulated sugar
(or firmly packed light brown sugar)
2 tbl Frozen orange juice concentrate
(or frozen pineapple juice concentrate)
2 tbl Melted sweet pareve margarine
(or sweet margarine/butter blend) plus
1 1/2 tsp Cold sweet pareve margarine to grease casserole
2 lrg Egg yolks
3 lrg Egg whites
Method :
Preheat oven to 350 degrees. 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.
Posted to http://groups.yahoo.com/group/Jewish_Cuisine/
By east_of_soho@......