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| 8 x ca. 30 g | Medium wide egg noodles |
| 8 x ca. 30 g | Low-fat cottage cheese (1%) |
| 11 x ca. 30 g | Mixed dried fruit; coarsely chopped |
| 8 x ca. 30 g | Light cream cheese; cut to small chunks |
| 2 Tasse | Low-fat milk (1%) |
| 1/4 Tasse | sugar |
| 1 Teelöffel | cinnamon ground |
| 1/2 Teelöffel | salt |
| 2 gross | Eggs slightly beaten |
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Prepare the noodles as label directs. Don not add salt to the water. Drain.
Meanwhile, preheat the oven to 350 degrees F. In a food processor with the knife blade attached, blend the cottage cheese until smooth.
In a large bowl, mix the cottage cheese with the dried fruit and the remaining ingredients. Stir in the noodles. Pour the mixture into an ungreased shallow 2 1/2 quart baking dish.
Bake uncovered for 45 to 50 minutes. (I like the crunchy noodles on top when the kugel is baked uncovered. However, if you prefer a more delicate top, cover the dish loosely with foil before baking.) The mixture will look wet in the center but will set upon standing, about 10 minutes. Removed to a wire rack to cool slightly. If not serving the kugel warm, cover and refrigerate to serve cold later.
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