Whole Wheat Noodle Kugel from Domino® Light & C&H® Light

This recipe is a high-protein side dish that can also be a lovely Sunday brunch treat. For those with high cholesterol concerns, a soft spread with plant stanol esters can be used in this recipe.

Nutrition Facts

Serving Size: 2/3 cup

  • Calories 190
  • Carbohydrate 23 g
  • Protein 9 g
  • Fat 7 g
  • Saturated Fat 2.5 g
  • Sugars 8 g
  • Dietary Fiber 2 g
  • Cholesterol 15 mg
  • Sodium 340 mg

This Recipe Serves 6


4 ounces whole wheat or multi-grain wide noodle-style pasta
1/4 cup soft tub margarine spread (choose a trans fat-free variety)
1 cup fat-free cottage cheese
1/2 cup reduced fat sour cream
2 tablespoons Domino® Light Sugar & Stevia Blend
1/4 teaspoon salt
1/3 cup liquid egg substitute
1/2 cup 2% milk


  1. Preheat oven to 350°F. Use cooking spray to grease a loaf pan or 2 quart casserole dish. Loaf pan can be lined with parchment, if desired.
  2. Cook pasta in large pot of boiling water until very firm (al dente) 4-5 minutes. Drain. Add margarine spread; mix well. Set aside.
  3. Puree remaining ingredients in food processor until well blended.
  4. Add mixture to pasta and mix well. Pour mixture into prepared dish.
  5. Bake 35-45 minutes or until custard is set. Knife inserted will still be wet, but not runny. Do not overbake. Let custard cool 10-15 minutes before cutting. Serve warm.