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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Almond-Orzo Kugel

Source: dLife

A sweet version of a classic savory Hanukkah pudding with crunchy almonds and pasta.

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	152.5

Total Carbs	19.9 g

Dietary Fiber	0.3 g

Sugars	10.7 g

Total Fat	5.0 g

Saturated Fat	3.0 g

Unsaturated Fat	0.2 g

Potassium	85.6 mg

Protein	7.9 g

Sodium	320.8 mg

Dietary Exchanges 5.0 Fat, 0.0 Milk, 0.4 Other Carbs, 0.5 Starch, 0.9 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

16.0
16 oz Pasta, rice, dry 1.0
1 cup sugar 1.5
1 1/2 cup reduced fat sour cream 0.5
0 1/2 cup lowfat milk 1.0
1 tsp vanilla extract 0.5
0 1/2 tsp salt 0.25
0 1/4 tsp almond extract 0.125
0.125 tsp ground nutmeg 2.0
2 each egg whites 24.0
24 oz Cottage Cheese, 1% fat 8.0
8 oz liquid egg substitute 1.0
1 each cooking spray 0.3333
0.3333 cup sliced almonds 0.25
0 1/4 cup white all purpose flour 0.25
0 1/4 tsp ground cinnamon 0.125
0.125 tsp salt 2.0
2 tbsp unsalted butter

Directions

Preheat oven to 325 degrees F.
Prepare orzo by following package directions, but without the salt and fat. Strain and reserve.
Using a food processor or blender, puree 3/4 cup sugar, sour cream, milk, vanilla, salt, almond extract, nutmeg, and egg whites until smooth.
Mix together cream cheese mixture with orzo and pour into a cooking spray coated 13 x 9 inch baking dish. Bake for 40 minutes.
Mix together the rest of the sugar, almonds, flour, cinnamon, and 1/8 teaspoon salt. Mix in butter.
Top kugel with almond mixture and bake another 20 minutes. Let cool 15 minutes before slicing.