Blueberry Cinnamon Kugel



Yield: 20 servings (6 oz serving, 2 in x 2 in square):

  • 12 ounces of wide egg noodles
  • 2 cups of plain 0% greek yogurt (instead of sour cream)
  • 1 cup of 1% cottage cheese (instead of 4% cottage cheese)
  • 8 ounces of cream cheese
  • 6 eggs
  • 1 cup of sugar
  • 1/4 cup of butter (I used Land Lake’s olive oil/canola oil blend)
  • 1/2 tsp of salt
  • 2 teaspoons of cinnamon
  • 1 cup of crushed pineapple, drained
  • 2 cups of fresh blueberries


  1. Pre-heat oven to 350 degrees F. Grease a 9” x 13” in pan.
  2. Bring a large pot of water to a boil. Add the egg noodles and cook the noodles until tender (about 5 minutes). Strain noodles and place the noodles back into the pot
  3. In a blender, blend the yogurt, cottage cheese, cream cheese, eggs, sugar, butter, cinnamon and salt until smooth.
  4. Pour the blended mixture into the pot with the noodles. Stir in the pineapple and blueberries.
  5. Pour mixture into the greased pan.
  6. Bake the kugel for 60 minutes.
  7. Let the kugel cool for about 20 minutes before serving.
  8. Serve kugel warm or cold.
Nutrition Information Per Serving:
Calories: 219, Fat: 9 g, Cholesterol 99 mg, Carbohydrate: 28 g, Dietary Fiber: 1 g, Protein: 7 g, Sodium: 194 mg

Recipe inspired by Shiska in the Kitchen

Recipe featured in my post “Passover isn’t complete without Kugel and Charoset“!

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