RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Carrot Kugel, Jack's - pareve
"Secrets of Fat-Free Kosher Cooking" by Dr. Deborah Bernstein is a welcome addition for those who are anxious to add imagination and health-consciousness to their daily menus without sacrificing tradition. Many dishes that are traditionally high in fat become almost fat-free while retaining their delicious flavor. Many recipes for baked goods substitute applesauce for oil, fat or butter, giving cakes or cookies a special texture and moistness. The following recipe is but a sample of some of the imaginative and tempting dishes." Betty Newman Serves 10 olive oil cooking spray 1 lb. bag baby carrots 1/2 cup unsweetened applesauce 1/4 cup brown sugar 1 Tbs. cinnamon 1 tsp. ground nutmeg 1 medium egg white 1/2 cup unsweetened pineapple juice 1-1/2 cups unbleached flour 1 tsp. baking soda 1 tsp. baking powder Preheat oven to 350 degrees. Spray a 9-inch pie plate with olive oil cooking spray and set aside. Place carrots in a food processor or blender and finely chop. Transfer to a large bowl and add the applesauce, brown sugar, cinnamon, nutmeg, egg white and pineapple juice. Blend well. Add flour, baking soda and baking powder. Mix well and spoon into the baking dish. Bake for 1 hour or until the kugel is set and the edges just begin to turn brown. Cool for 10 minutes before cutting into wedges and serving. Source: Betty Newman Jewish Bulletin of Northern California
