* Exported from MasterCook *

Chewy Cocoa Meringues

Recipe By : 365 Easy Low-Calorie Recipes
Serving Size : 34 Preparation Time :2:15
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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6 egg whites -- room temperature
1 tablespoon vanilla extract
3/8 teaspoon cream of tartar
1 pinch salt
18 tablespoons sugar
3/4 cup cocoa powder

Preheat oven to 200°. In a medium bowl, combine egg whites with vanilla, cream of tartar, and salt. Beat until sort peaks form. Beat in 15 tablespoons sugar, 3 tablespoons at a time. Continue beating until meringue is stiff, smooth, and shiny.

Combine remaining 3 tablespoons sugar with cocoa in a sifter and sift over top of meringue. Fold in cocoa mixture until just blended.

Line a baking sheet with parchment paper or foil. Drop cocoa meringue by tablespoonfuls onto paper, or pipe into 1 1/2 inch rounds with a pastry bag and star nozzle.

Bake about 2 hours, or until meringues are dry and firm and lift easily from paper. Remove from oven and let cool on baking sheet. Store tightly covered in a dry place.

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Per Master Cook: 34.2 Cal, 0.3g Fat, 0.6 Fiber = 1 point

I tried using the pastry bag once and killed the air in the meringue, so although they aren't as pretty, I use a tablespoon. Also, I always seem to come out with more cookies than the recipe says, so adjust points accordingly. For Passover, just leave out the Cream of Tartar. They still come out just fine.

* Exported from MasterCook *

Lemon Sponge Cake

Recipe By : Grandma
Serving Size : 16 Preparation Time :0:00
Categories : Passover Recipes Desserts

Amount Measure Ingredient -- Preparation Method
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8 eggs -- separated
1/2 lemon -- juice & grated rind
2/3 cup cake meal
1 cup sugar
1/3 cup orange juice
8 teaspoons potato starch

Separate eggs. Blend yolks with sugar. Add orange juice, rind, cake meal, and potato starch. Beat egg whites stiff and fold into mixture. Use and ungreased tube pan for fluffier cake, or a nonstick bundt pan for denser cake and more 'eye appeal'. Bake at 350° for 45 -55 minutes until cake tests (dry toothpick) done.

If using tube pan, cool upside down, then cut cake out of pan.

If using the nonstick bundt pan, cool for 15 minutes, then turn upside down to release cake from pan. Serving suggestion: sprinkle with confectioner's sugar.

Nutritional info per MC: 117.0 Cal, 2.5g Fat, 0.2 Fiber = 2.5 pts

* Exported from MasterCook *

Cocoa-Wine Nut Cake

Recipe By : Grandma
Serving Size : 16 Preparation Time :0:00
Categories : Passover Recipes Desserts

Amount Measure Ingredient -- Preparation Method
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8 eggs -- separated
1 1/2 cups sugar
4 tablespoons Orange juice
4 tablespoons wine, red
1/4 cup Potato starch
1/2 cup cake meal
4 tablespoons cocoa
1 cup nuts -- finely ground

Beat yolks with sugar. Add juice and wine. Add flour, nuts and cocoa to mixture. Beat egg whites and fold into yolk batter. Bake in ungreased tube pan in 350° oven for 55 - 65 minutes until cake is brown on top. Remove from oven and turn upside down in pan.

Alternately: Use 6 tbs wine and 2 OJ; add a tsp orange extract or some grated orange rind

For denser cake, make in nonstick bundt pan. See instructions in Passover Lemon Sponge Cake recipe.

Nutritional Info per MC: 197.1 Cal, 7.7g Fat, 1.5g Fiber = 4 pts

* Exported from MasterCook *

Brown Sugar Almond Crisps

Recipe By : Fast & Festive Meals, p150
Serving Size : 36 Preparation Time :0:50
Categories : 3 Points

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Lg Egg White
1/8 Tsp Salt
1 1/2 Tsp Vanilla -- Optional
1 1/2 C Light Brown Sugar
1 1/2 Tbsp Potato Starch
1 1/2 Tbsp Matzoh Cake Meal
1 1/2 C Almonds -- Coarse Chop

Place rack in upper third of oven and preheat to 300 degrees. Line 2
cushioned baking sheets with parchment papper.

1. In a mixing bowl with electric mixer, beat egg whites, salt, and
vanila, if using, on high speed until they form soft peaks. Gradually add
the sieved brown sugar, continuing to beat for 3 to 5 minutes, or until
the mixture stands in stiff peaks. A stiff meringue will hold its shape
better when baked. Sprinkle the potato starch, matzoh cake meal, and
almonds on the meringue. Mix on low speed for 3 to 4 seconds until
combined.

2. Drop by heaping teaspoons or pipe through a pastry bag fitted with a
1/2 inch plain tip into 2 inch mounds about 1.5 inches apart.

To Bake:

If not baking on cushioned baking sheets, double-pan by placing 1 baking
sheet on top of the other. [Doesn't say but I think you line with
parchment.]
Bake for 15 minutes. Do not overbake. Turn off oven and leave cookies in
oven for another 15 minutes. The edges will be crisp but the insides soft.
They will firm up as they cool. Remove from the oven and carefully peel
off parchment paper. Cool to room temperature. Cookies may be stored in an
airtight container in dry weather for several days or frozen.


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NOTES : 1 cookie = 2 points, 2 cookies = 3 points

Makes 36 cookies.

The cookies are fairly fragile.

This one is a winner. Unusual taste kind of like butterscotch.
Yummy.

* Exported from MasterCook *

Carrot-Applesauce Sponge Cake (4 points)

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Zz- Passover (Cakes)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 eggs -- separated
1 1/2 cups sugar -- divided
1 cup grated carrots
1 cup applesauce
1/4 cup lemon juice
1 tablespoon grated lemon zest
1/2 cup sliced almonds
3/4 cup matzo cake meal -- (I would sift dry ingredients togetehr.)
2/3 cup potato starch
1 teaspoon salt
1 teaspoon cinnamon

Preheat oven to 325 degrees F> In the bowl of an electric mixer, beat the eggs yolks and 1 cup of the sugar until light in color and texture. Add the carrots, applesauce, lemon juice and zest and blend well. Combine the almonds, matzo cake meal, potato starch, salt and cinnamon and blend into the egg yolk mixture.

Beat the egg whites until soft peaks form. Add the remaining 1/2 cup sugar and beat until stiff enough to hold a peak. Fold one quarter of the whites into the batter. Add the remaining whites and fold in gently until well blended.

Pour the batter into an ungreased 10- inch tube pan and bake for 1 hour and 20 minutes, or until the cake springs back to the touch and a toothpick inserted into the center comes out dry. Remove the cake from the oven; immediately invert the pan and let it cool. Loosen the sides and center of the cake with a sharp knife and unmold it onto a cake plate.

Notes: try toasting the almonds for extra flavor

Source:
"The Gourmet Jewish Cook by Judy Zeitler"

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Enjoy...
Linda


* Exported from MasterCook *

Fudge Nut Passover Brownie (4 points)

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Zz- Passover (Cookies, Bars)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
2 eggs
1 cup sugar
1/4 cup cocoa
1/2 cup matzo cake meal
1/2 cup slivered almonds -- toasted and chopped
Fresh strawberries -- optional

Heat oven to 325 degrees F. Line 8" square baking pan with foil; lightly butter foil. (I would spray.)

Melt 1/2 cup butter; set aside to cool slightly. Using spoon, beat eggs slightly in medium bowl. Add sugar; beat well. Stir in cocoa and melted butter until well blended. Stir in matzo cake meal, then chopped nuts. Pour into prepared pan.

Bake 25 to 30 minutes or until brownie is set and surface is shiny. Cool completely in pan on wire rack. Remove from pan; remove and discard foil. Cut in squares. Place on serving plate with strawberries, if desired.

*this recipe seems like it would be adaptable to lowering the fat content. Perhaps omit the nuts. Or use 1/2 butter and 1/2 applesauce? (LSS)

NOTE: To toast almonds, heat oven to 350 degrees F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool completely before chopping.

Source:
"www.hersheykitchens.com"

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2 medium carrots, peeled
1 lb red snapper fillets, cut in large chunks
1 small onion, chopped
2 Tbs ch fresh parsley
2 tsp ch fresh cilantro
1/2 tsp minced Scotch bonnet chile
1/2 tsp minced fresh ginger
2 lg eggs, lightly beaten
6 Tbs matzo meal
1/2 cu ice water
2 Tbs kosher salt
2 tsp granulated sugar
1.5 qts fish stock
1/2 cup horseradish
3 Tbs fresh lime juice
1 tsp grated lime zest

1. Use a channel knife to cut 5 long channels, equally spaced, down the length of 1 carrot. Cut into 1/4-inch thick slices, creating carrot daisies. Set aside.

2. Coarsely chop remaining carrot and place in food processor with the snapper, onion, parsley, cilantro, chile and ginger. Pulse until fish is ground. Place mixture in a large bowl. Add eggs, matzo meal and ice water and mix well. Mix in salt and 1 tsp sugar. Cover and refrigerate for 30 min.

3. Place fish stock in a wide pot and bring to a slow simmer.

4. Meanwhile, wetting your hands often, shape the fish mixture into 16 mounded ovals, using about 1/4 cup of the mixture for each.

5. Place the carrot daisies in the stock and gently drop in the fish ovals. Simmer slowly until cooked through, about 10 min. Remove from heat and let gefilte fish cool int he stock. Cover and refrigerate overnight.

6. Shortly before serving, place horseradish in a small bowl. Stil in lime juice, lime zest and remaining 1 tsp sugar. Spoon the jellied fish stock over the platter and arrange the cold gefilte fish on top. Garnish with the carrot daisies. Serve, passing the horseradish seperately.

Makes 8 servings.
2 Points per serving.

A friend passed this one on - it might be from Cooking Light