Food recipes
Apple Kugel d'Light
Apple Kugel d'Light Ingredients: water, bottled, generic barley, hulled yogurt, greek, plain, nonfat cheese, cottage, creamed, large or small curd egg substitute, powder syrups, corn, light vanilla extract spices, cin...
Apple Kugel d'Light
Ingredients:
water, bottled, generic
barley, hulled
yogurt, greek, plain, nonfat
cheese, cottage, creamed, large or small curd
egg substitute, powder
syrups, corn, light
vanilla extract
spices, cinnamon, ground
apples, raw, with skin
raisins, seeded
sugars, granulated
Directions:
Cook barley as package directs; set aside.
Heat oven to 350F (180C).
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 1/2 teaspoon cinnamon; mix well.
Stir in cooked barley, apples and raisins; mix well.
Spread into prepared dish.
Sprinkle evenly with combined sugar and remaining 1/2 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.
Ingredients:
water, bottled, generic
barley, hulled
yogurt, greek, plain, nonfat
cheese, cottage, creamed, large or small curd
egg substitute, powder
syrups, corn, light
vanilla extract
spices, cinnamon, ground
apples, raw, with skin
raisins, seeded
sugars, granulated
Directions:
Cook barley as package directs; set aside.
Heat oven to 350F (180C).
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 1/2 teaspoon cinnamon; mix well.
Stir in cooked barley, apples and raisins; mix well.
Spread into prepared dish.
Sprinkle evenly with combined sugar and remaining 1/2 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.