Creamy apple noodle kugel

Yield:

8 servings

INGREDIENTS

6 ounces wide egg noodles Vegetable oil for drizzling

4 ounces cream cheese, softened

3/4 cup plus 2 tablespoons milk, whole or low-fat, warmed 3tablespoons unsalted butter, melted, plus more for greasing

1/2 cup small curd cottage cheese, regular or low-fat

1/4 cup plus 2tablespoons granulated sugar 1 teaspoon vanilla extract

1 teaspoon cinnamon, divided

1/2 teaspoon kosher salt

3 large eggs, beaten

1 Granny Smith apple, peeled, cored and diced small

Berry compote:

1 cup quartered strawberries

1 cup blueberries

2 tablespoons sugar

1 tablespoon lemon juice

1/2 teaspoon grated lemon zest

1 teaspoon vanilla extract

PROCEDURE

1. Preheat oven to 350 degrees with oven rack in center. Butter an 8-inch glass baking dish.

2. Bring a pot of salted water to a boil. Boil egg noodles for 5 minutes until softened but still a little firm. Drain, drizzle with a little vegetable oil and toss.

3. In a large bowl beat together cream cheese, milk and butter with a mixer. Add cottage cheese, sugar, vanilla, 1teaspoon cinnamon, salt and beaten eggs and stir until well combined. Gently fold in noodles and diced apples.

4. Pour mixture into baking dish. Sprinkle with remaining 1 teaspoon cinnamon.

5. Bake kugel for 40minutes. Cover with foil and bake for 5minutes until center is set and top is golden brown. Cool at least 10minutes. Cut in squares to serve.

6. Berry compote: Combine berries, sugar and lemon juice in a small saucepan. Bring to a boil over medium heat. Cook over medium-low heat until berries started to break down, about 7 minutes. Stir in lemon zest and vanilla. Serve cold or at room temperature, with the kugel.