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5 large eggs, separated
Preheat oven to 350°. Spray a 9"x9" square pan with nonstick cooking spray. Set aside.
In a large bowl, beat the egg whites until they are stiff.
Using a spatula, fold in the carrots, sugar, and matzo meal.
Fold in the egg yolks, oil, lemon juice, orange juice, and pineapple with the syrup. Pour into the prepared baking dish.
Bake 40 to 45 minutes or until top is golden. Scoop or spoon out.
Poster's Notes:
The recipe doesn't specify the size of the can of pineapple; I use the 20-ounce size. Also, I use pineapple in its own juice.
Posted by Eleanor Heck
Nutritional Info Per Serving: (excluding unknown items): 155 Calories; 3g Fat (15.4% calories from fat); 4g Protein; 29g Carbohydrate; trace Dietary Fiber; 108mg Cholesterol; 32mg Sodium.
2 cups carrots, finely grated
1 cup sugar
3/4 cup matzo meal
1/4 cup vegetable oil
1 tsp. lemon juice
2 tbsp. orange juice
1 can crushed pineapple with heavy syrup
It takes about 5 to 6 carrots, to get 2 cups of grated carrots.
Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 1-1/2 Other Carbohydrates.