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  Noodle Kugel with Persimmons



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12 ounces egg noodles, cooked and drained
16 ounces 1% cottage cheese
4 ounces low fat cream cheese, cubed
16 ounces low fat sour cream
3 eggs, lightly beaten
5 persimmons, peeled and cut into wedges
1/2 cup each honey and sliced almonds
1/2 teaspoon each ginger and cinnamon

Crunchy Topping
2 tablespoons melted butter
1/2 cup sliced almonds
1 tablespoon raw sugar

Mix cottage cheese, cream cheese, sour cream, eggs, honey and spices until well
blended—use a food processor if you want it really smooth.
Add egg noodles, almonds and persimmons, stirring lightly.
Place in a buttered casserole and add toppings, finishing with butter.
Bake at 350 degrees for 45-55 minutes.
Tastes great with warm Persimmon Sauce