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Name: Pear Pineapple Matzo Kugel
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1 c Dark raisins soaked in:; Grated zest and juice of 2; 5 Extra large egg whites; 2 tb Canola oil; 1/2 c Egg substitute; 1 Firm pear; peeled and; 2 Apples; peeled and shredded; 8 oz Crushed pineapple in natural; 2 tb Sugar; 2 ts Vanilla extract; can omit; 5 Sheets matzo; crumbled,; 1 ts Ground cinnamon; 1/2 c Passover wine; 1/2 c Sugar- free apricot

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Pear Pineapple Matzo Kugel

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

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 <lss@coconet.com> on Apr 7,  1998

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Nutrition

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Serving Size: 1 Serving (38g)
Recipe Makes: 12 Servings

Calories: 66
Calories from Fat: 42 (64%)

Amt Per Serving		% DV

	Total Fat 4.7g	6 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 1.4g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 1.1mg		0 %
Total Carbohydrate 6.4g		2 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 6.3g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 66

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