Cherry Noodle Kugel is an outstanding rendition of a wonderful classic. Surprisingly easy to make, this festive dessert kugel makes a stunning presentation.
Creamy puddings, custards and pie fillings have one thing in common, dairy products. However, these are the ingredients that contribute unnecessary fat, saturated fat, calories and cholesterol to the nutritional bottom line.
Prepared in the traditional fashion, a simple pudding can add an unhealthy level of fat and calories to the menu. However, if you think that steering clear of dairy means giving up your favorite dishes, you’re in for a delicious surprise.
In my kitchen, delectably dairy-free rich tasting desserts rarely exceed one gram of fat per serving and contain absolutely no cholesterol.
How do I do it? With a balance of wholesome, widely available and easy to use ingredients that create all of the rich texture and mouthfeel you expect in fabulous desserts, without the heart-heavy nutritional bottom line.
Aseptically packaged Mori-Nu Lite Silken Tofu is Japanese style tofu. Unlike the Chinese style water packed tofu, silken tofu has a neutral flavor and smooth, custard-like texture that lends itself really well to puddings and pies.
For this dish, it is best to use soymilk sold in the refrigerated case in gable top containers (looks like milk cartons.) The color and texture are superior to shelf-stable soymilk and will make a difference here
Tofutti “Better than Sour Cream” is a non-dairy non-hydrogenated dairy-free sour cream that imparts authentic tangy dairy-like notes.
Convenient Delallo no-boil egg-free noodles and cherry pie filling make this scrumptious dessert easy and satisfying.
This recipe is a terrific make-ahead dish when entertaining and makes 16 servings.
Cherry Noodle Kugel
1 cup plain soymilk (refrigerated variety)
4 (12.3 ounce pkg.) Mori-Nu Lite Silken Tofu
1/2 cup Tofutti Better Than Sour Cream
2 1/2 cups Wholesome Sweeteners Organic Sugar
2 tablespoons pure vanilla extract
1 (9 ounce pkg.) Delallo No-Boil Lasagna Noodles
1 (21 ounce can) Cherry Pie Filling
Preheat oven to 350° 9” by 13” pan
Place tofu in food processor and blend. Add soy sour cream, soymilk, sugar and vanilla and blend until smooth. Place a layer noodles on the bottom of the pan, cover with pudding, top with a layer of noodles, then pie filling and more pudding, a la regular lasagna. Spoon the remainder of the pie filling over the top. You will have a couple noodles left over. Bake uncovered for 45 minutes. Cool, Cover and refrigerate. For best results refrigerate overnight and serve well chilled.
*You may halve the ingredients and bake for 35 minutes in an 8 by 8 inch square-baking pan
Cherry Noodle Kugel
Nutrition Analysis: per serving, one cup
Calories 277, Protein 8g, Carbohydrate 56.g, Fiber 1g, Fat 1g, Cholesterol 0 mg, Calcium 54 mg, Sodium 135 mg
Marie Oser is a best-selling author, writer/producer and host of VegTV, Follow Marie on Twitter