Recipe - Fruited Passover Kugels

Joyce Burton PDPP83A
One fourth cup Margarine; divided
4 Matzo boards; broken into
small pieces
1 cup Water
2 tablespoon Light brown sugar; packed
2 teaspoon Light brown sugar; packed
4 Eggs; separated
4 small Apples; cored, pared, and
coarsely shredded
8 lg Pitted prunes; minced
2 teaspoon Lemon juice
One half teaspoon Ground cinnamon
ds Salt

Preheat oven to 350 F. Grease eight 6ounce custard cups with One fourth 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 1/8 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: One half protein, 1 bread, 1
One half fat, 1 fruit, 20 calories.

Source: WW meeting handout. Festive Fare Passover recipes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini