Recipe: Passover Recipes (4)

NO-CHOLESTEROL ENGLISH TRIFLE

Ingredients:

1 recipe No-Cholesterol Passover Angel Food Cake (recipe follows) Up to 1 cup Passover Sherry 2 cups sliced strawberries 2 bananas, sliced 2 cups fresh pineapple, cut into chunks, or the Kosher for Passover canned equivalent 2 oranges, peeled and broken into sections 4 kiwis, peeled and sliced 1 recipe No-Cholesterol Passover Orange Pudding (recipe follows)

Cut cake in 1-inch fingers. Let stand uncovered for a few hours to slightly dry out. (Trifle is usually made with stale cake.) Arrange cake fingers around bottom and sides of deep glass bowl or trifle dish. Sprinkle with 1/3 cup Sherry. Arrange about 1/2 the sliced fruit on and around cake fingers. Pour over 1/2 of pudding. Add another layer of cake fingers. Sprinkle with more sherry. Pour over remaining pudding. Cover and refrigerate until fully chilled and ready to serve.

To serve, heap remaining fruit on top of trifle. Serve at once. Makes 20 servings.

Per serving: 210 calories; .5 grams fat

Submitted by Nancy F. Geiger,

geigernf@u.washington.edu

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NO-CHOLESTEROL PASSOVER ANGEL FOOD CAKE

Ingredients:

1-3/4 cups sugar (I use a bit less) 1-1/4 cups matzo cake meal 2 Tbsp finely grated orange zest 1-3/4 cups egg whites (about 12 large eggs) 1/2 tsp salt 2 Tbsp orange juice

Combine 3/4 c sugar, matzo cake meal & orange zest in bowl. Beat egg whites and salt in large mixer bowl until soft peaks form. Gradually add remaining 1 cup sugar, 1/4 cup at a time, alternating with orange juice. Beat well after each addition. Continue beating until stiff peaks form.

Fold in matzo meal mixture, 1/4 at a time. Use 15 under-and-over strokes for each addition, slightly turning the bowl after each stroke. Fold an additional 10 strokes.

Pour batter into ungreased 10 inch tube pan. Bake at 325 degrees 50 minutes to an hour, or until cake springs back to touch. Remove from oven, immediately invert pan & cool.

Submitted by Nancy F. Geiger,

geigernf@u.washington.edu

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NO-CHOLESTEROL PASSOVER ORANGE PUDDING

Ingredients:

1/2 cup sugar (can use less sugar) 4-1/2 Tbsp Passover potato starch 4 cups strained orange juice 1 tsp grated orange zest

Combine sugar & potato starch in medium saucepan. Slowly pour in orange juice, stirring with whisk if necessary, to prevent lumps from forming. Add zest.

Cook over low heat, stirring constantly until mixture is smooth and thickened, about 20 minutes. Cover & chill before using. Can be made a day ahead.

Submitted by Nancy F. Geiger,

geigernf@u.washington.edu

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Here's another recipe that has become a Passover staple in my house. It's a variant of a recipe written by Harriet Roth and appears in her cookbook "Deliciously Low". It tastes remarkably like a noodle kugel. People won't believe it hasn't got any noodles.

CABBAGE SOUFFL PUDDING

Serves 8----1 cup servings

Ingredients:

3 lbs green cabbage 3 apples, peeled, cored, and coarsely chopped 1 cup raisins 2/3 cup hot orange juice 1 Tbsp lemon juice 1/4 cup frozen unsweetened apple juice concentrate 1/3 cup broth 1/2 cup matzo meal 1 tsp cinnamon 8 egg whites 1/8 tsp cream of tartar 1/2 tsp salt cinnamon nutmeg

Rinse cabbage, core and shred coarsely like wide noodles. Cover with boiling water, add salt and bring to a boil. Simmer until tender, about 20-25 minutes. Drain well and spread out to cool on a baking sheet. Squeeze dry, by handfuls, and place in a large mixing bowl.

Add apples, raisins, orange juice, lemon juice, apple juice concentrate, and broth and mix gently.

Sprinkle matzo meal and cinnamon over the cabbage mixture and combine. Beat egg whites & cream of tartar in a separate bowl until stiff (holds a peak). Fold egg whites into cabbage mixture and turn into a 2-quart rectangular casserole that has been sprayed with non-stick spray.

Sprinkle lightly with cinnamon & nutmeg and bake 1 hour in a 350 degree preheated oven.

Per serving: 204 calories, .7 gm fat

Submitted by Nancy F. Geiger,

geigernf@u.washington.edu