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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (120g) Recipe makes 6 servings |
||
| Calories 360 | ||
| Calories from Fat 119 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.2g | 20% | |
| Saturated Fat 3.0g | 15% | |
| Monounsaturated Fat 5.7g | ||
| Polyunsaturated Fat 3.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 222mg | 74% | |
| Sodium 357mg | 14% | |
| Potassium 204mg | 5% | |
| Total Carbohydrate 54.2g | 18% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 41.1g | ||
| Protein 8.6g | 17% | |
Raisin Farfel Kugel (Passover Friendly)
By: AniSarit
Mar 21, 2008
You'll want to make this all year long. This is from Allrecipes.com. Prep time includes rest time. Recipe can easily be lightened up by making simple substitutions, 3/4 cup splenda, 6 egg whites, smart balance light for margarine, and 1/3cup raisins. Calorie/fat count dramatically goes down, and then ww points per serving (9 servings) becomes 2!
SERVES 6 -9
Ingredients
- 2 cups farfel
- 6 eggs, beaten
- 1/2 cup raisins
- 1/2 teaspoon salt
- 1 cup white sugar
- 2 tablespoons ground cinnamon
- 4 tablespoons margarine
Directions
1
Preheat oven to 350 degrees F (175 degrees C).2
Grease an 8x8 inch baking dish.3
Soak farfel in water 10 minutes. Drain.4
Add beaten eggs into the bowl of farfel, and let stand 10 minutes.5
Stir in raisins, salt, sugar, cinnamon, and butter.6
Transfer mixture to prepared dish.7
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes.
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- Course > Side Dishes
- Main Ingredient > Eggs/Dairy > Eggs
- Main Ingredient > Fruit
- Cuisine > European > Jewish (Ashkenazi)
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Inexpensive
- Occasion > Dinner Party
- Occasion > Holiday/Event > Religious > Passover
- Occasion > Brunch
- Dietary > Kid Pleaser
- Dietary > Kosher
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Sydney Mike
On Apr 10, 2008
Very, very nice! I followed the directions & came up with a great-tasting kugel! Of course, I didn't think 1/2 cup of raisins was enough, so I jacked it up a little! LOVE THOSE RAISINS! Thanks so much for sharing the recipe! [Made & reviewed for an adopted chef of mine in this Spring's PAC]
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