Wednesday, April 8, 2009

Passover Chremslach with Mixed Fruit Compote

"When Cooking Light asked me to prepare light Passover desserts, I thought including these fritters, which are usually deep-fried, would be impossible. But making a few changes to the batter - and briefly pan-frying, then baking - worked well. You can crisp any leftovers in a warm oven and sprinkle them with cinnamon sugar for breakfast." -JN

8 servings (serving size: 2 chremslach and about 1/2 cup compote)
* 1 cup matzo cake meal
* 1/4 cup dried currants
* 1/4 cup coarsely chopped walnuts
* 1 1/2 teaspoons grated lemon rind
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon salt
* 1 cup water
* 1 tablespoon fresh lemon juice
* 1/2 teaspoon vanilla extract
* 3 large egg yolks
* 3 large egg whites
* 1/4 cup sugar
* Cooking spray
* Mixed Fruit Compote

Preheat oven to 350°.

Lightly spoon matzo cake meal into a dry measuring cup; level with a knife. Combine the matzo cake meal and next 5 ingredients (matzo cake meal through salt) in a large bowl; stir well. Add water, juice, vanilla, and egg yolks; stir with a fork until blended.

Beat egg whites with a mixer at high speed until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth egg white mixture into matzo mixture; gently fold in remaining egg white mixture. Cover and chill 15 minutes.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Drop dough by tablespoons into pan; cook 1 minute per side or until lightly browned.

Place chremslach on a baking sheet; bake at 350° for 10 minutes. Serve with Mixed Fruit Compote.

Nutritional Information
Calories: 317 (14% from fat)
Fat: 5g (sat 0.8g,mono 1.1g,poly 2.1g)
Protein: 6.4g
Carbohydrate: 62.6g
Fiber: 4.8g
Cholesterol: 80mg
Iron: 2.9mg
Sodium: 70mg
Calcium: 48mg
recipes by:Cooking Light
photo:Randy Mayor; Lydia DeGaris-Pursell


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