Blueberry & sweet cheese lokshen kugel

For the first 20 years of my life, there was only one sort of lokshen kugel (noodle pudding) and this was it. My Mum made the best version of it, naturally, and we enjoyed it pretty often as part of our Shabbat meals. Because these meals were invariably meaty, the kugel in question was always parev – that is, made with neither meat nor milk ingredients, so it can be eaten with both.

So imagine my astonishment when at the age of 21 I discovered that there IS another sort of lokshen kugel! And it’s not parev! This gorgeous, sweet, custardy, noodly pudding was served up by the flatmate of a friend, while I was living in Jerusalem. According to what’s written in my recipe notebook (every 21-year old has a recipe notebook, no?) the original recipe is from “Jessica’s Aunt Ruthie” – whoever she might be…

Anyway, 20 years of indoctrination means that as delicious as this sweet cheese lokshen kugel is, I tend still to favour the other, parve kind. This one is saved for special occasions, most notably Shavuot, when sweet, cheesy, dairy, custardy puddings are pretty much compulsory. This is, in my opinion, much easier to make than a cheesecake, but dangerously also lighter and more easily devourable. 1 slice of cheesecake is pretty much my limit, but I could happily polish off this entire kugel in a sitting. Uh-oh.

This kugel recipe does vary quite considerably from the one Jessica’s Aunt Ruthie provided. I’ve increased the ratio of noodles to custard (although I think it could still stand a few more noodles, to be honest), subbed yogurt for soured cream, and added flavouring in the shape of vanilla and nutmeg. The original recipe also called for raisins or sultanas, but I’ve gone with blueberries, which explode into juicy mouthfuls of sweet-tart yumminess that perfectly complement the cheesy custard.

The other big change I made was to scale down by a factor of 3! This still makes enough for 4-6 servings. If you need kugel for a crowd, feel free to multiply back up.

You can serve the blueberry & sweet cheese lokshen kugel warm or at room temperature, but don’t be tempted to serve it straight from the oven – the custard needs a little time to firm up fully once it comes out.

A perfect dairy lokshen kugel! Rich, sweet cheesy custard surrounds tender noodles & tart blueberries. Easy to make & even easier to eat!

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Blueberry & sweet cheese lokshen kugel
Serves 4
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
174 calories
24 g
56 g
4 g
8 g
2 g
123 g
105 g
10 g
0 g
1 g
Nutrition Facts
Serving Size
123g
Servings
4
Amount Per Serving
Calories 174
Calories from Fat 37
% Daily Value *
Total Fat 4g
6%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 56mg
19%
Sodium 105mg
4%
Total Carbohydrates 24g
8%
Dietary Fiber 1g
4%
Sugars 10g
Protein 8g
Vitamin A
4%
Vitamin C
2%
Calcium
9%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 75g wide noodles such as tagliatelle
  2. 1 tsp butter (to grease the baking dish)
  3. 75g cottage cheese
  4. 75ml natural yogurt
  5. 125ml milk
  6. 20g golden caster sugar
  7. 1 egg
  8. 2-3 drops vanilla
  9. 50g blueberries
  10. Fresh nutmeg (optional)
Instructions
  1. Preheat the oven to 180C.
  2. Cook the noodles in boiling water according to the instructions on the packet - mine took 8 minutes.
  3. Grease a 25cm diameter baking dish with butter and set aside.
  4. Whisk together the cottage cheese, yogurt, milk, sugar, egg and vanilla.
  5. When the noodles are cooked, drain well and rinse in cold water to prevent them sticking together. Shake off as much water as possible, pat dry with kitchen towels, then stir into the cheese mixture with the blueberries.
  6. Pour into the prepared dish, and grate a little fresh nutmeg on the top if desired.
  7. Bake at 180C for around 40 minutes, until the custard is set and the top is browning.
  8. Remove from the oven and allow to stand for at least 10 minutes before serving. Serve warm or cold.
beta
calories
174
fat
4g
protein
8g
carbs
24g
more
Family-Friends-Food http://family-friends-food.com/
blueberry & sweet cheese lokshen kugel

I’m entering this delicious kugel into the Pasta Please challenge, hosted this month by Jen’s Food and organised by Jac at Tinned Tomatoes.

19 Comments:

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  4. This looks incredible – I love the idea of blueberries in a cheese kugel to give a bit of flavor!

  5. Jen @ Jen's Food

    I’ve not seen a noodle pudding before but I really like the sound of it, especially with blueberries. Thanks for linking up with Pasta Please 🙂

    • Thanks Jen. This kind of noodle pudding is a very traditional Jewish dish. There are lots of variations and they’re all delicious!

  6. Oh wow – this sounds amazing. Fantastic way to use up leftover pasta too as I invariably make too much! Thanks for a fab recipe.

    • Thanks! What a great idea to use up leftover pasta – I can’t believe it didn’t occur to me! I always cook noodles specially to make it. D’oh!!

  7. This whole recipe idea is a new concept to me – intriguing! I do love the sound of it!

  8. Wow – I’ve never heard of a noodle pudding like this before and it looks amazing!

  9. A delicious dessert that we’ll have to try, slightly worried I’d eat it all myself though 😉

  10. Uh oh indeed, this sounds so very tasty and not something I’ve come across before. I like the addition of blueberries too – great stuff!

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