Vegetable oil spray
1 can (15 ounces) sliced carrots, drained
1 can (8 ounces) crushed pineapple in juice, drained
2 apples, cored and chopped
1/2 cup matzoh meal*
1/4 cup dried cranberries or raisins
3 large eggs, separated
1/4 cup slivered almonds, toasted
1 teaspoon cinnamon
1/2 teaspoon ground coriander

Preparation Time: Approximately 10 minutes

Cook Time: Approximately 60 minutes

Heat oven to 350°F.

Coat an 8x8-inch baking dish with vegetable oil spray.

Combine sliced carrots, pineapple, apples, matzoh meal, cranberries, slightly beaten egg yolks, almonds, cinnamon and coriander in a medium bowl.

In a separate bowl, beat egg whites until stiff; gently fold them into the carrot-pineapple mixture. Pour into the baking dish; bake for 50 to 60 minutes, or until lightly browned.

Servings: 12

*Major supermarkets carry matzoh meal. At times other than Passover, breadcrumbs can be substituted if matzoh isn’t available.

Submitted by: Canned Food Alliance