Passover Recipes

Passover begins at sundown this evening, hence six diabetic Passover recipes, including Cinnamon Raisin Kugel and Apricot-Walnut Swirl Coffeecake. And to all my friends who are Jewish, here's to a happy Passover. Enjoy!

NO-FRY POTATO AND SPINACH LATKAS

This begins, “Latkas are served at Chanukah to celebrate the miracle of a little bit of oil lasting for 8 days. Traditional latkas are usually fried in 1/4 cup of oil, so 1 latka contains about 3 grams of fat. I don't know anyone who can stop at just 1 latka, so these 'no-guilt' latkas are a terrific alternative. Each one contains just over a gram of fat – that's a miracle!

“Can be frozen. Serve with salsa, tzadziki, low-fat sour cream or yogurt.”

Yield: 24 medium latkas or 6 dozen miniatures. (3 minis equal 1 medium latka.)

Find this recipe at: http://diabeticgourmet.com/recipes/html/211.shtml

Source: MealLeaniYUMM!

Author: Norene Gilletz

Ingredients

4 tsp. canola or vegetable oil, divided

3 medium Idaho potatoes

10 oz. package frozen chopped spinach, thawed and squeezed dry

1 medium onion

1 or 2 carrots

2 tbsp. minced fresh dill (or 2 tsp. dried dill)

2 eggs plus 2 egg whites (or 3 eggs)

1/4 c. flour (white or whole wheat)

1/2 tsp. baking powder

3/4 tsp. salt

1/4 tsp. pepper

Directions

Place oven racks on the lowest and middle positions in your oven. Preheat oven to 450 degrees F. Line 2 baking sheets with aluminum foil. Spray with non-stick spray, then brush each pan with 1 tsp. of oil. (This provides a crispy exterior to the latka.)

Peel potatoes or scrub well if you don't want to peel them. Using the Grater of your processor, grate potatoes, using light pressure. Remove potatoes from processor. Insert Steel Knife and process spinach, onion, carrots and dill until fine. Add grated potatoes, eggs, egg whites and remaining 2 tsp. oil. Process with quick on/offs to mix. Quickly blend in remaining ingredients.

Drop mixture by rounded spoonfuls onto prepared baking sheets. Flatten slightly with the back of the spoon to form latkas. Bake uncovered at 450 degrees F for 10 minutes, or until bottoms are nicely browned and crispy. Turn latkas over. Transfer pan from the upper rack to the lower rack and vice versa. Bake about 8 to 10 minutes longer, or until brown. Serve immediately.

Nutritional Information Per Serving: Calories: 42; Protein: 2 g; Fat: 1.2 g; Sodium: 97 mg; Cholesterol: 18 mg; Carbohydrates: 6 g; Exchanges: 1/2 Bread/Starch

CINNAMON RAISIN KUGEL

Yield: 12 servings

Source: Enlitened Kosher Cooking

Print: http://diabeticgourmet.com/recipes/html/674.shtml

Ingredients

1 package (8 oz) low-fat cream cheese, softened

2 Tbsp stick butter, melted

3/4 cup Equal Sugar Lite

3 eggs

2 egg whites

1/2 cup low-fat milk (2%)

1 tsp vanilla

1/2 tsp ground cinnamon, divided

4 cup (8 oz) wide egg noodles, cooked and drained

1/2 cup golden raisins

2 Tbsp Equal Sugar Lite, additional

Directions

Preheat oven to 350°F.

Beat cream cheese and butter until well combined. Mix in 3/4 cup Equal Sugar Lite, eggs and egg whites, milk, vanilla and 1/4 teaspoon ground cinnamon until well blended. Stir in cooked noodles and raisins.

Pour mixture into 13 x 9-inch baking pan well sprayed with non-stick cooking spray. Combine 2 tablespoons Equal Sugar Lite and remaining 1/4 teaspoon ground cinnamon. Sprinkle over top of noodle mixture.

Bake in preheated oven 20 to 25 minutes or until knife inserted near center comes out clean. Serve warm.

Nutritional Information (Per Serving): Calories: 206; Protein: 7 g; Sodium: 102 mg; Cholesterol: 79 mg; Fat: 8 g; Saturated Fat: 4 g; Dietary Fiber: 1 g; Sugars: 11.5 g; Carbohydrates: 27 g

NOODLE KUGEL

Yield: 12 Servings

Source: The New Family Cookbook for People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/684.shtml

Ingredients

8 ounces uncooked broad egg noodles

3 large eggs, beaten, or 3/4 cup egg substitute

3/4 cup low-fat small-curd cottage cheese

1 tablespoon brown sugar

1 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

1 large tart apple, peeled, cored, and diced in 1/4-inch pieces

1/4 cup raisins, soaked in hot water for 10 minutes and drained

1/4 cup margarine, melted

Directions

Cook the noodles according to the package directions, omitting salt; drain well. There should be 4 cups of cooked noodles.

Preheat the oven to 350 degrees F.

Prepare an 8-inch-square pan with non-stick pan spray.

Combine the eggs, cottage cheese, brown sugar, cinnamon, and vanilla in a large bowl. Stir in the noodles, apple, and raisins. Pour into the prepared dish.

Drizzle the margarine evenly over the top of the casserole.

Bake, uncovered, for 45 to 55 minutes, or until lightly browned.

Cut the kugel into 12 equal pieces (about 2 x 2 inches). Serve hot or chilled.

Nutritional Information Per Serving: Calories: 156; Protein: 6 g; Fat: 6 g; Sodium: 122 mg; Cholesterol: 71 mg; Dietary Fiber: 1 g; Sugars: 6 g; Carbohydrates: 20 g; Exchanges: 1-1/2 Starch, 1 Fat

BAKED POTATO PANCAKES

Found online at http://diabeticgourmet.com/recipes/html/436.shtml Makes about 16 pancakes or 8 servings.

Ingredients

Canola oil cooking spray

6 medium Yukon Gold potatoes peeled

2 large carrots, scraped

1/4 cup all-purpose flour

1/4 cup flat-leaf parsley, finely minced

1/4 cup green onion, finely chopped

2 large eggs, beaten

1 Tbsp. canola oil

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

reduced-fat sour cream or applesauce (optional)

Directions

Preheat oven to 450 degrees. Spray large non-stick baking sheet with oil spray. Coarsely grate potatoes and carrots. Place them in large sieve. Set sieve into a large bowl so it nestles securely. Squeeze vegetables to wring out as much liquid as possible. If vegetables still feel wet, pat dry with paper towels, then transfer them to a mixing bowl. Stir in flour, parsley, onion, eggs, oil, salt and pepper, making sure ingredients are well combined.

Spoon small mounds of the mixture on the baking sheet to form 2 1/2-inch pancakes, leaving 1 inch between each. Bake latkes until golden brown, 6 to 8 minutes per side, turning once with spatula. Pancakes can also be made in a pan, preferably non-stick, with a light coating of canola oil spray on the bottom. Heat pan to high, then reduce to medium or medium-high heat. Transfer cooked pancakes to warm plates or a serving platter and serve at once. If desired, serve with low-fat sour cream or applesauce.

Nutritional Information (Per Serving): Calories: 251; Protein:6 g; Sodium: 185 mg; Fat: 3 g; Carbohydrates: 50 g; Exchanges: 3-1/2 Starch/Bread, 1 Lean Meat

POTATO LATKES

Makes 10 latkes. 1 latke per serving

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=675

View recipe: http://diabeticgourmet.com/recipes/html/675.shtml

Ingredients

2 cups peeled and shredded Russet potatoes, firmly packed (about 1 pound)

1/4 cup grated or finely chopped onion

1 large egg

6 tablespoons egg substitute

2 – 3 tablespoons low sodium matzo meal (a little less than 1 matzo, processed into fine crumbs)

1 teaspoon salt

2 teaspoons canola oil

Directions

Place the potatoes in a cheesecloth or double thickness of paper towels and wring to extract as much water out of the potatoes as possible.

In medium bowl, stir the potatoes, onion, egg, egg substitute and matzo meal and salt together well.

In a large heavy-bottomed non stick skillet over medium-high heat, heat the oil until hot. Make sure the oil is spread evenly over the bottom of the skillet.

Place 1/4 cup (level measure) of potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Spray tops with canola cooking spray.

Brown on one side about 3 minutes, turn over and brown the other side (about 3 minutes).

Serve these hot with applesauce, fat free or light sour cream and chopped green onions.

Nutritional Information Per Serving: Calories: 71; Protein: 3 g; Fat: 1 g; Sodium: 237 mg; Cholesterol: 21 mg; Dietary Fiber: 1 g; Carbohydrates: 12 g

APRICOT-WALNUT SWIRL COFFEECAKE

This recipe begins, “This simple-to-make coffeecake, with it's apricot, cinnamon and nut filling, has all the richness of full fat and the taste of sugar.”

Yield: 16 servings

Source: Equal

Find this recipe at: http://diabeticgourmet.com/recipes/html/1119.shtml

Ingredients

Walnut Filling:

1/2 cup sugar-free apricot preserves or apricot spreadable fruit

3/4 cup Equal Spoonful*

4 teaspoons ground cinnamon

1/2 cup chopped nuts

Coffeecake:

2-1/2 cups reduced-fat baking mix (Bisquick)

2 cups Equal Spoonful/Granulated*

2 tablespoons cornstarch

1 cup low fat vanilla yogurt

6 tablespoons stick butter or margarine, melted

1/4 cup 2% milk

2 eggs

1 teaspoon vanilla

1/2 teaspoon almond extract

* May substitute 12 packets Equal sweetener

** May substitute 48 packets Equal sweetener

Directions

For Walnut Filling, combine 1/2 cup apricot preserves, 3/4 cup Equal, cinnamon and nuts in small bowl; set aside.

For Coffeecake, combine baking mix, 2 cups Equal and cornstarch. Add remaining ingredients, mixing until smooth. Spread 1/3 of batter in well sprayed 9 or 12 cup bundt pan. Spoon half the Walnut Filling over batter. Repeat layers, ending with batter.

Bake in preheated 350F oven 40 to 45 minutes or until coffeecake is browned on top and wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto rack and cool.

Spoon 1/3 cup apricot preserves over top of coffeecake, if desired. Serve warm.

Nutritional Information Per Serving: Calories: 175; Protein: 4 g; Fat: 7 g; Sodium: 308 mg; Cholesterol: 18 mg; Carbohydrates: 27 g; Exchanges: 2 starch, 1 fat