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Fat-Free Irish Breakfast Kugel

Katherine Prioli TeaChef Level 2

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.

6 h 30 m 2


  • Kugel:
  • 12 oz. yolk-free wide egg noodles, uncooked
  • 3/4 c. sugar
  • 12 oz. unsweetened applesauce
  • 1 tsp vanilla extract
  • 3/4 c. crushed pineapple with juice
  • 3/4 c. cherry-flavored Craisins
  • 10 1/2 oz. egg substitute
  • 2 3/4 c. fat-free milk
  • 12 oz. fat-free plain yogurt
  • 5 tsp. Irish breakfast tea leaves
  • Topping:
  • 1/4 c. Special K cereal
  • 3/4 tsp. ground cinnamon
  • 2 1/4 tsp. brown sugar


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 5 min. This will produce a 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 x7 baking dish, cover, and refrigerate at least 4 hours.

Prior to baking, preheat the oven to 300°F.

While oven preheats, prepare the topping: coarsely crush the cereal and mix together with cinnamon and brown sugar. Sprinkle this mixture over the kugel.

Bake in a 300°F oven for hours.

Prep time: 20 min. Chill time: 4 hours Cook time: 2 hours

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