RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Kugel: Fruit and Carrot - pareve
Nonstick cooking spray (see note) 1/4 cup egg substitute 1/4 cup canola oil (see note) 1/2 cup plus 1/3 cup slivered almonds, divided 1 large tart apple, peeled and shredded 1 cup shredded carrots 1/2 cup chopped dried figs 1/2 cup diced dried apricots 1/2 cup matzo meal (see note) 1/3 cup granulated sugar, divided 3 tablespoons fresh lemon juice 2 teaspoons grated lemon zest 1 1/2 teaspoons ground cinnamon Freshly grated nutmeg 3 extra-large egg whites Preheat the oven to 375 degrees. Coat an 8-inch-square glass baking dish or quiche dish with cooking spray. Combine egg substitute, oil, 1/2 cup almonds, apple, carrots, figs, apricots, matzo meal, 1 tablespoon sugar, lemon juice, lemon zest, cinnamon, and nutmeg. Blend well. Beat the egg whites until foamy. Gradually add the remaining sugar, continuing to beat until the whites are stiff. Fold the beaten whites into the fruit mixture. Turn into the prepared dish and smooth the top. Sprinkle with the remaining 1/3 cup almonds. Bake for 40 minutes. Yield: 6 to 8 servings. Notes accompanying recipe: Roth says, "If you cannot find a brand of cooking spray that is kosher for Passover, you can pour the oil of your choice into a spray bottle and use that instead. Canola oil is not kosher for Passover. You can substitute peanut oil or cottonseed oil; peanut oil is the healthier choice." The Passover pudding may be doubled or tripled for a crowd. Just use a larger shallow casserole and increase the baking time by 20 to 30 minutes. Original source: DELICIOUSLY HEALTHY JEWISH COOKING Harriet Roth Current source: "Healthy Low-fat Passover Recipes" ST. LOUIS POST DISPATCH (on-line edition), 4/1/96
