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Add a colorful, nutritious touch to your spring holiday menu. This easy-to-prepare kugel, made with canned pineapple and carrots, as well as apples, cranberries and almonds, is the perfect side dish or way to top off your feast. And it’s another way to fit fruits and veggies in!
Ingredients:Vegetable oil spray
1 can (15 ounces) sliced carrots, drained
1 can (8 ounces) crushed pineapple in juice, drained
2 apples, cored and chopped
1/2 cup matzoh meal*
1/4 cup dried cranberries or raisins
3 large eggs, separated
1/4 cup slivered almonds, toasted
1 teaspoon cinnamon
1/2 teaspoon ground coriander
Preparation Time: Approximately 10 minutes
Cook Time: Approximately 60 minutes
Preparation:Heat oven to 350°F.
Coat an 8x8-inch baking dish with vegetable oil spray.
Combine sliced carrots, pineapple, apples, matzoh meal, cranberries, slightly beaten egg yolks, almonds, cinnamon and coriander in a medium bowl.
In a separate bowl, beat egg whites until stiff; gently fold them into the carrot-pineapple mixture. Pour into the baking dish; bake for 50 to 60 minutes, or until lightly browned.
Servings: 12
Nutritional Information Per Serving: Nutritional Information Per Serving: Calories 90; Total fat 3g; Saturated fat 0g; Cholesterol 55mg; Sodium 105mg; Total carbohydrate 15g; Fiber 2g; Protein 3g; Vitamin A 80%DV*; Vitamin C 6%DV; Calcium 2%DV; Iron 4%DV
*Daily Value
*Major supermarkets carry matzoh meal. At times other than Passover, breadcrumbs can be substituted if matzoh isn’t available.
