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Spiced Pineapple-Carrot Kugel
colorful, nutritious touch to spring holiday menu
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


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

Nutritional Information Per Serving: Calories 90; Total fat 3g; Saturated fat 0g; Cholesterol 55mg; Sodium 105mg; Total carbohydrate 15g; Fiber 2g; Protein 3g; Vitamin A 80%DV*; Vitamin C 6%DV; Calcium 2%DV; Iron 4%DV

*Daily Value

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

Preparation Time: 70 Serves: 12
Recipe Origin: United States
Submitted by:
Canned Food Alliance
United States
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