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Passover Dairy Farfel Pudding Recipe | |
Jewish Potpourri | |
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Ingredients:
This is a wonderful change from the heavy Kugels. Try it. You'll like it2 1/2 cups matzo farfel 1 cup hot water 3 eggs or 3/4 cup egg substitute 1/4 cup sugar or 1 tsp. Sweet and Low 2 cups cream-style cottage cheese (fat-free, optional) 1 cup sour cream (fat-free optional) 5 Tbls. margarine or butter, melted 1 cup raisins 1 cup orange or apricot preserves (sugar-free optional) 3 apples, coarsely chopped in food processor 1 tsp salt 1 tsp. cinnamon Topping: 1/2 cup chopped walnuts or pecans 2 Tbls. sugar (or 1/4 tsp. Sweet and Low) 1 tsp. ground cinnamon Streusel Topping: 6 Tbls. margarine or butter 3/4 cup cake meal 1/2 cup sugar 1 tsp. cinnamon
Directions:
Pre-heat oven to 350*F.Soak the farfel in the hot water and squeeze out excess liquid. Set aside. Beat eggs till light. Add sugar and process until fluffy. Add cottage cheese, sour cream, margarine or butter, raisins, preserves, apples, salt and cinnamon to egg mixture. Add the farfel and blend well. Pour into a greased ovenproof serving dish, about 9 x 13-inches. Mix the nuts, sugar, and cinnamon together and sprinkle over the farfel mixture, or use Streusel Topping. Blend ingredients until mealy. Sprinkle generously over the top of the farfel Kugel, and bake according to instructions. Bake for 60 to 70 minutes. This may be served hot or cold. Yields 12 servings
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