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Pecan-Crusted Kugel w/Figs - dairy

Posted by : Karen Selwyn

1 (8-ounce) package fine egg noodles 
1/2 cup vanilla yogurt 
1/2 cup cottage cheese 
1/2 cup chopped, dried figs 
2 eggs 
1/4 cup packed brown sugar 
1/2 teaspoon ground cardamom 
1/2 teaspoon salt 
1/4 cup coarsely chopped pecans 

Preheat oven to 350 degrees. Coat a 10-inch pie dish with nonstick
vegetable spray. In a large pot of lightly salted boiling water, cook
noodles until just tender, 5 to 7 minutes; drain. 

In a medium bowl, blend yogurt, cottage cheese, figs, eggs, 2
tablespoons brown sugar, cardamom and salt. Add noodles and stir gently
to mix. Pour into prepared dish. 

In a small bowl, mix chopped pecans with remaining 2 tablespoons brown
sugar. Sprinkle over noodles. 
 
Bake 35 minutes, or until browned on top and firm in center. Cut into
wedges and serve hot or at room temperature. 

Serves 6 to 8. 

Source: "Everyday Cooking for the Jewish Home" 
         Ethel G. Hofman

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