Apple Kugel d'Light
Yield
12 servingsPrep
30 minCook
50 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
water
|
|
| ¾ | cup |
pearl barley
medium |
|
| 8 | ounces |
yogurt, low-fat
|
|
| 1 | cup |
cottage cheese (low-fat 1%)
|
|
| ¾ | cup |
liquid egg substitute
or six egg whites |
|
| ¼ | cup |
light corn syrup
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 ½ | cups |
apples
finely chopped |
*
|
| 1 | cup |
raisins, seedless
|
|
| 2 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
water
|
|
| 177 | ml |
pearl barley
medium |
|
| 231.2 | ml/g |
yogurt, low-fat
|
|
| 237 | ml |
cottage cheese (low-fat 1%)
|
|
| 177 | ml |
liquid egg substitute
or six egg whites |
|
| 59 | ml |
light corn syrup
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
cinnamon
|
|
| 355 | ml |
apples
finely chopped |
*
|
| 237 | ml |
raisins, seedless
|
|
| 3E+1 | ml |
sugar
|
|
Directions
Cook barley as package directs; set aside.
Heat oven to 350℉ (180℃). Spray 11x7-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.
