Passover favorites with all the taste but less fat and calories
Matzo-Lemon Sponge Cake
For a smaller cake (with 6 servings) you can cut the recipe in half and line
the bottom of a loaf pan with parchment paper to make a pound cake-shaped
8 egg whites
4 egg yolks
1/2 cup lemonade
1 1/2 cups sugar
pinch of salt
grated rind and juice of 1 lemon
1 cup sifted matzo cake meal (in a pinch, grind regular matzo meal for a minute
in a food processor, then sift and measure 1 cup)
- Preheat oven to 350-degrees. Line just the bottom of 10-inch springform pan
with parchment or waxed paper (or line the bottom of 2 loaf pans). Beat egg
whites until stiff; set aside.
- Beat egg yolks and lemonade until light. Add sugar and beat for a minute.
Add a pinch of salt, the lemon juice and rind, and the matzo cake meal, and
beat on low until nicely blended. On low speed, gently beat in the egg whites
(or fold in with a spatula)
- Once well mixed, pour into prepared pan(s) and bake until golden (about 45
minutes for the springform pan or around 20 minutes for loaf pans).
- Invert pan until cake is cool. Use knife to cut around edges and remove
cake from pan. Cut with serrated knife into layers if desired. Serve with
strawberries between the layers if desired.
Makes 12 servings
PER SERVING (not including strawberries): 171 calories, 4.5 g
protein, 36 g carbohydrate, 1.8 g fat, .5 g saturated fat, 70 mg cholesterol,
.5 g fiber, 41 mg sodium. Calories from fat: 9 percent.
Serve these hot with applesauce, fat free or light sour cream and chopped
green onions if desired. The original recipe called for 3 eggs and 1/2 cup
peanut oil, and I used 1 egg, 6 tablespoons egg substitute, and 2 to 3
teaspoons canola oil. I also decreased the salt from 1 1/2 teaspoons to 1 (but
you can cut it down further or leave it out if you are cooking for someone on a
low sodium diet. These were delicious and real easy to make!
Original recipe contains 121 calories, 7 grams fat, and 63 mg cholesterol
2 cups peeled and shredded Russet potatoes, firmly packed (about 1
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 to 3 teaspoons canola oil
- 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
Makes 10 latkes
PER LATKE (if 2 teaspoons of canola used): 71 calories, 3 g
protein, 12 g carbohydrate, 1.5 g fat (.2 g saturated fat, .7 g monounsaturated
fat, .4 g polyunsaturated fat), 21 mg cholesterol, 1 g fiber, 237 mg sodium.
Calories from fat: 19 percent.