MATZO AND COTTAGE CHEESE KUGEL WITH DRIED FRUIT
Source: The Low-Fat Jewish Cookbook: 225 Traditional and Contemporary Gourmet Kosher Recipes for Holidays and Every Day by Faye Levy
0517703645
Makes 6 servings

1 pound fat-free cottage cheese (about 2 cups)
1/2 cup plain nonfat yogurt
2 large eggs
2 large egg whites
1/2 teaspoon salt
1/3 cup sugar
1 tablespoon fresh lemon juice
grated rind of 1 lemon (about 1 teaspoon)
1/3 cup diced dried apricots
1/2 cup raisins
4 matzos
2 tablespoons butter or margarine, melted

Preheat the oven to 350 degrees F.

In a large bowl, mix the cottage cheese, yogurt, eggs, egg whites, salt, sugar, lemon juice, lemon rind, apricots, and raisins.

Soak whole matzos in a bowl of hot water to cover until slightly softened but not mushy, about 1 minute. Drain well. Cut matzos into strips about 3 inches by 1 inch. Add to cottage cheese mixture and mix lightly.

Pour 1 tablespoon margarine into a 2-quart baking dish and brush a bit of the butter up the sides of the dish. Spoon the matzo and cottage cheese mixture into the dish. Sprinkle with the remaining tablespoon butter.

Bake for about 50 minutes or until set and top is browned.

Serve hot or lukewarm.

Nutritional information per serving: 390 calories, 12.1 g fat (27.7% calories from fat), 4.7 g saturated fat, 86 mg
cholesterol

Note: The author suggests serving this for Passover as a milchig (dairy) main dish or can also be served as a dessert. In my family, this would have been served as a side dish as an accompaniment to a dairy meal. This is a nice low-fat version of a dairy kugel as many of the kugels of this type can easily have double the calories and almost twice the fat content. -- Judi Mae Phelps