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Fat-Free Irish Breakfast Kugel

Submitted by: Katherine Prioli

A fat-free noodle kugel flavored with Irish Breakfast tea. This is excellent as either a breakfast or a dessert dish and is good both hot and cold. Credit for the original recipe (upon which this is based) goes to Bette Koffler and Regina Kindman.

Prep Time: 20 minutes to prepare
4 hours or more to refrigerate
2 hours to bake
Serving Size: 12

Ingredients

KUGEL INGREDIENTS
12 oz. yolk-free wide egg noodles (uncooked)
¾ cup sugar
12 oz. unsweetened applesauce
1 1/8 tsp vanilla extract
¾ cup crushed pineapple with juice (no added sugar)
¾ cup cherry-flavored craisins
10.5 oz egg substitute
2¼ cup skim milk
12 oz. fat-free plain yogurt
5 tsp. Irish Breakfast tea leaves
TOPPING INGREDIENTS
¾ cup Special K
¾ tsp. ground cinnamon
2¼ tsp. brown sugar

Directions
Warm the milk slightly in a saucepan; do not scald. Keeping the milk on a very low flame, add the tea leaves. Stir constantly for five minutes. This will produce an overly strong brew. Remove the milk from the heat; strain out and discard the tea leaves.

Place the milk in a mixing bowl. Stir in the sugar, applesauce, vanilla extract, pineapple, craisins, egg substitute, and yogurt.

Place the noodles in a very large mixing bowl. Pour milk mixture over the noodles and stir to evenly coat. Pour this mixture into an 11” x 7” baking dish, cover, and refrigerate for at least four hours.

Prior to baking, preheat the oven to 300º. Prepare the topping as follows: coarsely crush the cereal and mix together with cinnamon and brown sugar. Sprinkle this mixture over the kugel.

Bake in a 300º oven for two hours.

Serves 12.