Recipe - Pear Pineapple Matzo Kugel

One half cup Egg substitute
5 Extra large egg whites
2 tablespoon Sugar
8 ounce Crushed pineapple in natural
juice
2 Apples; peeled and shredded
1 Firm pear; peeled and
shredded
1 cup Dark raisins soaked in:
One half cup Passover wine
2 tablespoon Canola oil
Grated zest and juice of 2
lemons
1 teaspoon Ground cinnamon
2 teaspoon Vanilla extract; can omit
5 Sheets matzo; crumbled,
soaked in water and drained
OR 12 ounces cooked
Passover noodles
One half 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 052593918

Recipe by: Harriet Roth's Deliciously Healthy Jewish Cooking p. 83

Posted to MCRecipe Digest by Linda Shapiro lss@coconet.com on Apr 7,
1998