Lottie is like my second mother and our families have been close friends for over 55 years! She probably has been making this scrumptious dish for that long too!
Her original recipe called for more sugar, more butter and lots of full fat sour cream! I healthified her recipe years ago when I started to follow a healthier lifestyle, but trust me, it’s still as scrumptious as ever. This is one of my daughter Tamara’s favorite dishes and it’s been a tradition that I make it for our Rosh Hashanah lunches and I love that she takes some home too.
Lottie’s Peach Kugel is a perfect dish during the Jewish holidays and with Yom Kippur coming up the following week, it’s great addition to any buffet table when breaking the fast.
I’d love to hear from you! Have you ever put fruit in your noodle kugel?
Please feel free to share your ideas and tips in the comments below:)
Lottie’s Sweet Kugel
Serves 12 generous pieces or 16 smaller ones
- 1 package of curly broad noodles (you can use regular or the yolk free ones)
- 1/4 cup of butter, room temperature
- 4 eggs, separated
- 1/2 cup of sugar
- 2 cups 0% plain or Greek yogurt
- 500 g package of dry, pressed cottage cheese (usually sold in a package wrapped in plastic or use Quark cheese)
- 1 x 540 ml can sliced peaches, packed in it’s own juice, drained
- Cinnamon, to sprinkle on top
Preheat the oven to 350ºF.
Cook the noodles according to the package directions. Rinse with warm water, drain and put in large bowl. Add the butter, egg yolks, sugar, yogurt and cottage cheese and mix well until all combined and smooth. Using a hand mixer, beat the egg whites until stiff and then fold into the noodle mixture.
Pour half of the noodle mixture in a 9 x 13 greased Pyrex glass baking pan. Arrange the sliced peaches on top and then cover with the remaining noodle mixture. Sprinkle cinnamon on top.
Bake for 1 hour, the kugel should be firm to the touch and golden.