Apple Kugel d'Light
Submitted by juan
Low-fat barley kugel studded with cinnamon apples and plump raisins. This lighter twist on a Jewish comfort classic swaps butter for yogurt yet still delivers that creamy, custardy bite.
YIELD
12 servingsPREP
30 minCOOK
50 minREADY
80 minThis low-fat barley kugel rewrites the comfort-food playbook without losing an ounce of soul.
Chewy pearl barley mingles with tangy yogurt and cottage cheese, while cinnamon-kissed apples and sweet raisins add bursts of flavor in every spoonful.
It’s lighter than traditional versions but just as satisfying, perfect for holiday tables or weeknight dinners when you crave something wholesome and warm.
Kitchen Tips
- Use quick barley to cut cooking time nearly in half (just 2 cups water instead of 3)
- Let the kugel stand for 30 minutes after baking so the custard sets properly and slices cleanly
- Serve warm or cold; leftovers reheat beautifully and actually taste better the next day as flavors meld
Ingredients
Directions
Cook barley as package directs; set aside.
Heat oven to 350℉ (180℃). Spray 11×7-inch glass baking dish with no-stick cooking spray or grease lightly. In large bowl, combine yogurt, cottage cheese, egg substitute, corn syrup, vanilla and ½ teaspoon cinnamon; mix well. Stir in cooked barley, apples and raisins; mix well. Spread into prepared dish. Sprinkle evenly with combined sugar and remaining ½ teaspoon cinnamon. Bake 32 to 38 minutes or until edges are set and knife inserted in center comes out clean. Let stand 30 minutes. Serve warm or cold. Store tightly covered in refrigerator. *NOTE: To use quick barley, substitute 1 cup quick barley for medium barley and decrease water to 2 cups. Cook barley as package directs; set aside. Proceed as directed above.
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