Yom Kippur is the Jewish Day of Atonement, celebrated in early Fall each year. On this most sacred day of the year, many Jews fast all day and then celebrate the end of the holiday with an all-dairy meal. Smoked salmon or lox, white fish, egg salad, bagels and cream cheese are typical. Fruit and dairy-based noodle kugels are well-loved highlights of this "break the fast" meal.  Kugels are Eastern European puddings made with beaten eggs, sugar, and dairy products such as sour cream, cottage cheese, as well as fruits like apples, canned pineapple, and raisins. Cinnamon and vanilla enhance the flavor. This pineapple noodle kugel is light and delicious. I omit the butter that is often called for, and use light sour cream instead of regular. You won't miss the calories at all. Enjoy!

Pineapple Kugel Recipe
Makes 8 servings

16 ounces of egg noodles
6 large eggs, beaten
1 cup sugar
1 pint light sour cream
1 pound cottage cheese
2 teaspoons vanilla extract
1 16 ounce can crushed pineapple, drained
3/4 cup raisins (optional)
Butter for greasing the baking dish
Cinnamon sugar: made with 1/4 cup sugar and 1 1/2 teaspoons cinnamon

1. Preheat the oven to 350 degrees.

2. Boil the egg noodles in salted water, until tender but not mushy.  Drain and rinse under cold water.

3. In a large bowl, beat the eggs and add the cup of plain sugar, sour cream, cottage cheese, and vanilla. Add the pineapple and raisins.

4. Add the drained noodles to the egg mixture and stir.

5. Grease a 9 X 16-inch baking dish and pour in the pudding mixture.

6. Combine the cinnamon sugar and sprinkle it evenly over the top of the pudding.

7.  Bake for 45 minutes to 1 hour, until the pudding looks solid and a knife inserted comes out clean.