Pear Pineapple Matzo Kugel

12 Servings

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Pear Pineapple Matzo Kugel Ingredients

1/2 c Egg substitute	1/2 c Passover wine
5 Extra large egg whites	2 tb Canola oil
2 tb Sugar	Grated zest and juice of 2
8 oz Crushed pineapple in natural	1 ts Ground cinnamon
2 Apples; peeled and shredded	2 ts Vanilla extract; can omit
1 Firm pear; peeled and	5 Sheets matzo; crumbled,
1 c Dark raisins soaked in:	1/2 c Sugar- free apricot

Instructions for Pear Pineapple Matzo Kugel

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 its 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 Roths Deliciously Healthy Jewish Cooking p. 83 Penguin Group, NY 1996 ISBN 0-525-9391-8 Recipe by: Harriet Roths Deliciously Healthy Jewish Cooking p. 83 Posted to MC-Recipe Digest by Linda Shapiro on Apr 7, 1998

Main Ingredient: PineappleCuisine: Uncategorized