Matzo Kugel
(makes 4 servings)
| 4 | matzo, broken into pieces, soaked in warm water until soft, and drained |
| 2 | ounces ( 60 ml) egg substitute |
| refrigerated butter-flavored cooking spray |
| 1 | medium onion, 6 ounces (180 g), finely chopped |
| 6 | ounces (180 g) mushrooms, sliced |
| 1/4 | teaspoon (1.25 ml) crushed dried marjoram |
| 1/4 | teaspoon (1.25 ml) crushed dried thyme |
| 2 | egg whites, beaten to stiff peaks |
| 1/8 | teaspoon (0.6 ml)salt, optional |
- 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.
| Per serving: | 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 |
| Diabetic exchanges: | 1/2 very lean protein, 2 carbohydrate (1 1/2 bread/starch, 1 vegetable) |
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.
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