Diabetic Recipes
Matzo Kugel
(makes 4 servings)
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4
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matzo, broken into pieces, soaked in warm water until soft, and drained
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2
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ounces ( 60 ml) egg substitute
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refrigerated butter-flavored cooking spray
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1
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medium onion, 6 ounces (180 g), finely chopped
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6
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ounces (180 g) mushrooms, sliced
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1/4
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teaspoon (1.25 ml) crushed dried marjoram
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1/4
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teaspoon (1.25 ml) crushed dried thyme
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2
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egg whites, beaten to stiff peaks
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1/8
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teaspoon (0.6 ml)salt, optional
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- Preheat oven to 350°F (180°C), Gas Mark 4.
- Place the drained matzo in a mixing bowl. Combine with egg substitute and set aside.
- Coat a nonstick skillet with cooking spray and cook the onions and mushrooms over medium
high heat for about 4-5 minutes, until soft. Remove from heat.
- Add the marjoram and thyme to the matzo mixture. Then stir in the onions and mushrooms.
Gently fold in the beaten egg whites along with salt and pepper.
- Coat a 6-cup (1.4 l) loaf pan with cooking spray, and spread the matzo mixture into the
pan.
- Bake 40 to 45 minutes, until the kugel is set and browned on top. Allow to sit for a few
minutes before slicing.
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Per serving:
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154 calories (4% calories from fat), 7 g protein, 1 g total fat (0.1 g saturated fat),
30 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 54 mg sodium
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Diabetic exchanges:
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1/2 very lean protein, 2 carbohydrate (1 1/2 bread/starch, 1 vegetable)
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Variation: Instead of onions and mushrooms, add grated lemon and orange zest, chopped tart
chopped apples, currants, cinnamon, sugar substitute, and top with 1/2 tablespoon almonds.
Bake in a pie tin or cake pan. Now you have dessert. Do add in exchanges and calories for
fruit that you add when modifying the recipe.
