Healthy Passover recipes from a new book

Continuing with the last few blog entries of new fabulous cookbooks, this week’s entry is about Bonnie R. Giller’s “Passover The Healthy Way – Light, Tasty, and Easy Recipes Your Whole Family Will Enjoy” (AuthorHouse 2011). Giller, a registered dietitian, also includes tips for sodium reduction at the supermarket, in the kitchen, and at the table. There are also cooking and baking substitutions like using dried fruit instead of chocolate chips, and a section on food labeling terms including what is low fat (3 grams or less fat per serving). I like that all recipes include the nutrition facts similar to what you see printed on food boxes. The soft cover book is “great for the Passover traveler or the stay-at-home traditional mom.” BG

Sponge cake

Serves 12

1/2 cup egg substitute
2 eggs
2 egg whites
1/4 cup hot water
3/4 cup sugar
1 tsp. vanilla extract
1 cup cake meal

Beat egg substitute, eggs, and egg whites well. Pour hot water over sugar to melt and allow to cool. Add to egg mixture. Add vanilla extract and cake meal. Pour into an 8 x 8 inch pan sprayed with non-stick cooking spray and bake at 350 for 20 minutes.

Serving size: 1 piece
Exchanges per serving: 1 1/2 starch
Nutrition facts
Calories: 123
Total fat: 1 gm.
Saturated fat: 0 gm.
Polyunsaturated fat: 0 gm.
Monounsaturated fat: 0 gm.
Cholesterol: 35 mg.
Protein: 4 gm.
Carbohydrate: 24 gm.
Dietary fiber: 0 gm.
Sodium: 39 mg.

Cottage cheese pancakes

Serves: 12

2 cups matzoh meal
1/4 cup sugar
3/4 lb. nonfat cottage cheese
1 egg
4 egg whites
1 1/2 cups nonfat milk

Mix all ingredients into a very soft batter. Form patties or drop batter by spoonfuls into a non-stick pan. Brown on both sides and serve.

Serving size: 2 pancakes
Exchanges per serving: 1 1/2 starch, 1 meat
Nutrition facts
Calories: 130
Total fat: 0 gm.
Saturated fat: 0 gm.
Polyunsaturated fat: 0 gm.
Monounsaturated fat: 0 gm.
Cholesterol: 19 mg.
Protein: 8 gm.
Carbohydrate: 23 gm.
Dietary fiber: 1 gm.
Sodium: 136 mg.

Cooking with Beth

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