Fruited passover kugels

Yield: 8 servings

Measure Ingredient
-Joyce Burton - PDPP83A
¼ cup Margarine; divided
4 Matzo boards; broken into small pieces Water
2 tablespoons Light brown sugar; packed
2 teaspoons Light brown sugar; packed
4 Eggs; separated
4 smalls Apples; cored, pared, and coarsely shredded
8 larges Pitted prunes; diced
2 teaspoons Lemon juice
½ teaspoon Ground cinnamon
dash Salt

Preheat oven to 350 F. Grease eight 6-ounce custard cups with ¼ teaspoon margarine each; set aside. In small bowl combine matzo and water; set aside.

In large mixing bowl, using electric mixer, beat remaining 3 tablespoons plus 1 teaspoon margarine with the sugar until light and fluffy. Add egg yolks and continue beating until mixture is well combined. Add fruits, lemon juice, cinnamon, and matzo mixture and stir to combine; set aside.

In separate bowl, using clean beaters, beat egg whites with salt until stiff peaks form; gently fold whites into batter. Spoon ⅛ of batter into each prepared custard cup and bake until lightly browned, about 35 minutes. Let cool 5 minutes; using spatula loosen kugels from cups, transfer to wire rack, and let cool completely. Per each serving: ½ protein, 1 bread, 1½ fat, 1 fruit, 20 calories.

Source: WW meeting handout. Festive Fare Passover recipes.

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