FOR PASSOVER:

Matzo Lasagna
Serves 6

1 ½ cup 2 % cottage cheese or 5% ricotta cheese
2/3 cup low fat mozzarella cheese
1/3 cup pesto
2 Tbsp Parmesan cheese
3 Tbsp low fat milk
2 ½ cup prepared tomato sauce
3 Tbsp low fat milk
4 – 5 sheets regular matzo
1 red and 1 yellow bell pepper, roasted, peeled and sliced thinly

Garnish: 1 Tbsp Parmesan cheese

Preheat oven to 350 F.

In food processor puree cheeses, pesto and 3 Tbsp of milk until smooth.
Mix tomato sauce and additional 3 Tbsp of milk. Pour ¼ cup tomato sauce mixture on bottom of pan.
Fill a large pan with warm water. Place a matzo sheet into water and turn a few times just until the matzo begins to soften. Don’t let get soggy. Remove and shake off excess water. Place over tomato sauce in pan.
Spread 1/3 cheese mixture over top. Place 1/3 of roasted peppers over top. Repeat with another matzo sheet. Repeat with ¼ sauce, 1/3 cheese and roasted pepper mixture. Add another ¼ cup sauce, remaining matzo, cheese and peppers. Sprinkle with 1 Tbsp Parmesan cheese and remaining tomato sauce. Cover and bake for 30 minutes or until hot.

Chocolate Layer Cake with Italian Meringue

Passover desserts are usually terribly high in fat and calories, due to the excessive use of eggs, oil and nuts. Not this one! I adore this cake all year round, but it’s a special treat at Passover at the family table, with its fluffy and creamy meringue topping.

Don’t confuse matzo cake meal with matzo meal. Cake meal is finer and produces a more tender cake. The light and fluffy meringue topping is delicious on other cakes, too.

Makes 12 servings.

CAKE

2 large egg yolks
2/3 cup granulated sugar
1/3 cup vegetable oil
2/3 cup low-fat yogurt
1/3 cup unsweetened cocoa powder
1/3 cup matzo cake meal
2 Tbsp. potato starch
4 large egg whites
1/3 cup granulated sugar

ICING

3 large egg whites
3/4 cup granulated sugar
1/4 cup water

GARNISH (optional)

1 oz semi sweet chocolate chips
1 tsp. vegetable oil

Preheat the oven to 350°F. Spray two 8-inch round cake pans with vegetable spray.

Make cake: In a large bowl and using a whisk or electric mixer, beat egg yolks, 2/3 cup sugar, and oil. With a wooden spoon, stir in yogurt, cocoa, cake meal, and potato starch until combined.

In another bowl, beat 4 egg whites until they are foamy. Gradually add 1/3 cup sugar, beating until stiff peaks form. Stir one quarter of the egg whites into the batter. Gently fold in the remaining egg whites just until blended. Divide the batter between the prepared cake pans.

Bake in the centre of the oven for 15 to 20 minutes or until a tester inserted in the centre comes out clean.

Let the pans cool on a wire rack.

Make icing: In the top of a double boiler over simmering water or in a bowl that sits on a pot of simmering water, combine 3 egg whites, 3/4 cup sugar, and water. With an electric mixer, beat for approximately 8 minutes or until the mixture is thickened and soft peaks form. Remove the pan from the heat; beat for 1 to 2 minutes or until stiff peaks form.

Place one cake layer on a cake platter. Spread some of the icing over top. Place the second cake layer on top of the first. Ice the top and sides.

Garnish (optional): Melt the chocolate and oil in microwave for 30 seconds on medium-high, or just until chocolate begins to melt. Whisk until smooth, drizzle over top of cake.

Nutritional Information per Serving

Calories 223
Carbohydrates 35 g
Fibre 1.1 g
Protein 3.8 g
Total Fat 7.5 g
Saturated Fat 1 g
Cholesterol 36 mg

Source: Divine Indulgences (Prentice Hall Canada) By: Rose Reisman
Photo: Rose Reisman

FOR EASTER:

Turkey Breast with Dried Apricot and Date Salsa
Serves 6

1 – (2 – 2 ½ lb) boneless turkey breast, with skin
2 tsp minced garlic
½ tsp paprika
2 tsp vegetable oil
Salt and pepper

Salsa

¼ cup chopped dried apricots
¼ cup dried copped dates
1 cup diced red bell pepper
¹/³ cup diced green onions, white part only
1 tsp crushed fresh garlic
¼ cup chopped cilantro or parsley
3 Tbsp apricot jam
1 Tbsp pure maple syrup
1 tsp Dijon mustard
2 tsp apple cider vinegar or freshly squeezed lemon juice

Preheat oven to 400 F. Line a large baking dish with foil and spray with vegetable oil. Place turkey breast in dish. Add garlic, paprika, vegetable oil, salt and pepper over top and rub all over.

Bake for 45 – 60 minutes or just until meat thermometer reaches 160 F. Let sit for 10 minutes before slicing.

Meanwhile, in a serving bowl add all ingredients for salsa and serve alongside sliced turkey.

Prep Time: 10 minutes
Cook Time: 45-60 minutes

Nutritional Information per Serving
Calories 435
Protein 36g
Carbohydrates 37g
Fibre 5g
Total fat 9g
Saturated fat 2g
Cholesterol 121mg
Sodium 192mg

Source: Rose Reisman Photo: Rose Reisman

Lemon Meringue Custard Pie

Makes one 9-inch pie

CRUST

1 1/2 cups vanilla wafer crumbs (made from 3 cups vanilla wafers)
2 Tbsp water
1 Tbsp vegetable oil

FILLING

1 can (14 oz) + 2/3 cup low-fat sweetened condensed milk
1 Tbsp lemon zest
1/2 cup lemon juice (freshly squeezed)
3 egg yolks (save the whites)

MERINGUE

3 egg whites
2/3 cup granulated sugar
1/8 tsp cream of tartar
3 Tbsp water

Preheat the oven to 350°F. Lightly coat a 9-inch pie pan with cooking spray.
To make the crust, combine the crumbs, water and oil a small bowl. Pat into the sides and bottom of the pie pan.
To make the filling, combine the sweetened condensed milk, lemon zest, lemon juice and egg yolks until well combined. Let sit for 10 minutes until thickened. Pour into the pie pan and bake for 20 minutes or just until the mixture is set.
Meanwhile, make the meringue. Combine the egg whites, sugar, cream of tartar and water in a clean bowl. With an electric beater, whip at the highest setting for about 6 to 8 minutes or until stiff peaks form. Spread over the lemon filling.
Increase the oven temperature to 375°F and bake for 10 minutes or until meringue is just lightly browned. Chill until cold and cut into 4 small slices.

Prep Time: 20 minutes
Bake Time: 30 minutes

Nutritional Information per serving (1 slice)
Calories 257
Protein 5.1 g
Carbohydrates 45 g
Fibre 0.3 g
Total fat 5 g
Saturated fat 1.9 g
Cholesterol 54 mg
Sodium 87 mg

Source: Rose Reisman’s Family Favourites (Whitecap Books) By: Rose Reisman
Photo Credit: Ryan Szulc