Yield: 12 Servings
|½ cup||Egg substitute|
|5 \N||Extra large egg whites|
|8 ounces||Crushed pineapple in natural juice|
|2 \N||Apples; peeled and shredded|
|1 \N||Firm pear; peeled and shredded|
|1 cup||Dark raisins soaked in:|
|½ cup||Passover wine|
|2 tablespoons||Canola oil|
|\N \N||Grated zest and juice of 2 lemons|
|1 teaspoon||Ground cinnamon|
|2 teaspoons||Vanilla extract; can omit|
|5 \N||Sheets matzo; crumbled, soaked in water and drained OR 12 ounces cooked Passover noodles|
|½ cup||Sugar- free apricot preserves; optional|
1. Preheat the oven to 325 degrees F. Coat a 13 x 9 x 2- inch glass baking dish with vegetable oil cooking spray.
2. Beat the egg substitute and whites with a fork in a large bowl.
3. Add the sugar, pineapple and it's juice, apples, pear, raisin mixture, oil, lemon zest and juice, cinnamon and vanilla. Stir to blend.
4. Add the drained matzo or noodles and mix thoroughly. Transfer the mixture to the prepared baking dish.
5. Bake for 45 minutes. If desired, dot the kugel with the apricot jam during the last 10 minutes of baking.
VARIATION: You may use 12 stewed apricots on top of the pudding instead of jam for an attractive garnish.
Source: Harriet Roth's Deliciously Healthy Jewish Cooking p. 83 Penguin Group, NY 1996 ISBN 0-525-9391-8 Recipe by: Harriet Roth's Deliciously Healthy Jewish Cooking p. 83 Posted to MC-Recipe Digest by Linda Shapiro <lss@...> on Apr 7, 1998