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Chocolate Mousse, Meringue Cookies, Poached Pears, and more...

by Staff
    Banana Cake

7 eggs, separated
1 cup mashed bananas (2-3 very ripe bananas)
1 cup sugar
3/4 cup potato starch
1 teaspoon cinnamon
1 bag (2 cups) chocolate chips


Preheat oven to 350 degrees F. Lightly grease a tube pan.

Beat egg yolks. Add sugar slowly, beating constantly. Add bananas, potato flour and cinnamon and mix well. Beat egg white until stiff and fold into banana mixture. Pour into prepared pan and bake for 45 minutes. Cool briefly and remove from pan. In a small saucepan, melt chocolate chips and smooth over cake as glaze.

    Chocolate Decadence

This is a very thin, rich chocolate cake, billed in restaurants as a flourless chocolate cake.


1 pound semisweet or bittersweet chocolate, chopped
1/2 cup margarine
1 tablespoon hot water
4 eggs
1 tablespoon potato starch


Preheat oven to 425 degrees F. In a small pot combine chocolate, margarine and hot water over a low heat. Stir until chocolate is melted and mixture is smooth. Set aside. In a large bowl, beat eggs on high until thick. Beat in potato starch and chocolate until well blended. Spread even in a greased 8-inch springform pan. Bake 12-15 minutes. Cake will be soft in center but will firm up as it cools. Let stand until cool, then refrigerate until ready to serve. Serve with fresh raspberries or raspberry sauce (Puree frozen raspberries with 1 teaspoon sugar)
Serves 10 – 12.

    Chocolate Freezer Cookies

6 ounces (1/2 bag) chocolate chips
3 egg whites
1 package vanilla sugar
1 cup sugar
1/2 cup ground nuts


Preheat oven to 350 degrees F. Melt chocolate and let it cool. Beat egg whites with vanilla until stiff. Gradually add sugar. Fold in chocolate and nuts. Drop 1 teaspoon at a time on a greased cookie sheet. Bake for 15 minutes. Remove when cool to touch. Store in freezer.

    Chocolate Mousse Cake

This is a big hit. It could be made during the year as well but I like to save it for a Passover treat.


8 ounces semisweet chocolate
1/2 cup margarine
8 eggs, separated
1 cup sugar
1 teaspoon vanilla


Preheat oven to 325 degrees F. Melt chocolate with margarine over very low heat. Stir until smooth and set aside. Beat egg yolks with 3/4 cups sugar. Gradually stir in chocolate and vanilla. Beat whites until soft peaks form. Gradually add remaining sugar and continue beating until stiff. Gently fold whites into chocolate mixture. Pour 3/4 of batter into a 9-inch springform pan. Cover and refrigerate remaining batter. Bake cake for 35 minutes. Cool completely. Spread remaining batter over top of cake. Refrigerate overnight . Can also be frozen.
Serves 10.

    Dried Fruit Compote

A Passover standard


1 pound bag of mixed dried fruit
1/2 pound dried apricots
1/2 cup sugar
1 tablespoon freshly grated lemon zest
1 tablespoon freshly grated orange zest
1 tablespoon fresh lemon juice
2 cups water


In a large bowl let the dried fruit and apricots soak in enough cold water to cover for 2 hours. Drain. In a saucepan combine the fruit with the sugar and the other remaining ingredients. Bring to a boil, then reduce heat and simmer for 20 minutes. Remove pan from heat and allow to cool. This compote may be made up to one week in advance and kept covered and chilled. Serve at room temperature.
Serves 10.

    Famous Passover Brownies

These are really good, a little more like fudge than brownies. Their presentation isn't the most beautiful but their taste makes up for it. They can be served at room temperature or right out of the refrigerator (my favorite way)


1 cup oil
4 eggs
2 cups sugar
1/2 cup potato starch
1 teaspoon vanilla sugar
1 cup cocoa
1 bag (2 cups) chocolate chips


Preheat oven to 350 degrees F. Grease a 9 x 9" baking pan. Combine all ingredients and pour into prepared pan. Bake for 30 minutes.

Makes 16 brownies. Recipe can be doubled. It's so easy, your children can make this one. Can also vary it by adding marshmallow cream.

    Mango Almond Macaroon Torte

This recipe is a bit more effort but it is really beautiful and delicious And all your guests will ooh and aah. Thanks Debbie.


1/4 cup brown sugar
1 teaspoon minced fresh ginger
1-1/2 tablespoons lime juice
3 large ripe mangos
1 cup blanched whole almonds
1/3 cup matzah meal
3/4 cup white sugar
1/2 teaspoon vanilla
1/2 teaspoon grated lime zest
3 egg whites


Preheat oven to 350 degrees F. Lightly grease a 9" round cake pan. Put brown sugar, ginger and lime juice in prepared pan and place over low heat. Cook, stirring, until brown sugar melts and comes to a simmer. Remove from heat. Core, peel and cut mangos into 1/4" slices. Arrange slices over sugar mixture in pan in concentric circles. Place over low heat and simmer for 8 minutes. Remove from heat and set aside. Place almonds in food processor and process until paste forms. Add matzah meal, white sugar, vanilla, and lime zest. Process until combined. In a small bowl, whisk egg whites until frothy. Add to food processor and process until smooth. Carefully spread almond mixture over the mangos. Bake for about 30 minutes until crust is lightly browned around the edges. Place on a wire rack and let cool in pan for 20 minutes. Run a knife around edge of pan to loosen, then invert onto a cake plate. Let cool completely before serving.
Serves 8-12.

    Meringue Cookies

3 egg whites
1 cup sugar
1 cup chocolate chips


Preheat over to 250 degrees F. Beat egg whites until they hold their shape but are still soft. Gradually add sugar and beat until stiff. Fold in chocolate chips. Spoon onto foil lined cookie sheet. Bake for 1 hour.

Variation: Eliminate chocolate chips, make larger cookies and use small glass to make medium-sized indentation in meringues before baking. You will now have meringue shells to fill with sorbet, mousse or fresh fruit for a "fancy" dessert.

    Passover Candy

This delicacy comes from my friend Holly's kitchen and if she says they are delicious, I believe her. You can use your imagination to create variations – think coconut, macadamia nuts etc. You could also leave out either the apricots or the marshmallows.


3 cups chocolate, chopped (use milk chocolate, bittersweet, semisweet or white chocolate, depending upon taste preferences and if you want it to be parve or dairy)
1-1/2 cups toasted matzah farfel
3/4 cup toasted chopped nuts (pecans, cashews)
1/4 cup dried apricots, diced
1/4 cup chopped marshmallows
1/4 cup raisins (optional)


Melt chocolate over very low heat, stirring until smooth. Add rest of ingredients, mixing well. Line cookie sheets with wax paper. Drop tablespoons of chocolate mixture onto the paper. Refrigerate until candy is hardened. Remove candy from wax paper and place in plastic ziploc bags. Store in freezer.

    Passover Cookies

1-1/2 cups matzah meal
1-1/2 cups matzah farfel
1-1/2 cups sugar
1cup raisins
1 cup walnuts
1 cup chocolate chips
1 teaspoon cinnamon
3 eggs
2/3 cup vegetable oil


Preheat oven to 350 degrees F. Mix together first seven ingredients. Add eggs and oil and stir until well blended. Drop by tablespoons onto greased cookie sheets. Bake for 15 minutes.

    Chocolate Crinkle Cookies

You'll hardly believe it's a passover cookie. A great recipe from the cookbook, "A Taste of Tradition", by Tamar Ansh


2 cups potato starch
3/4 cup oil
3/4 cup cocoa
2 cups sugar
4 eggs
2 tsp. vanilla
2 tsp. baking powder
2 cups powdered sugar for rolling cookies


With a hand blender, mix together the cocoa, oil, and sugar. Beat in eggs, one at a time. Add vanilla. Add in dry ingredients and mix until the batter resembles thick paste. Chill batter several hours or overnight covered in fridge. If very liquidy after it's been chilled, you may need to add a bit more potato starch. Preheat oven to 350F/ 180C . Roll batter into balls, then roll each cookie ball in the powdered sugar until well coated. Space evenly apart on a lined cookie sheet. Bake for 10-15 minutes until just starting to crinkle. Let the cookies cool off on the baking sheets for five minutes. Then remove gently with a spatula. They spread out a lot and are delicate to handle. Freezes well.

    Magic Bars

This is an unusual and delicious dessert by Elizabeth Kurtz.


"Cookie" crust:
In a food processor, process 1 can macaroons – any flavor - into crumbs.
Melt 5 tablespoons margarine.
Mix together and spread in a 9 x 13 tray.

Layer on top:
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
½ cup coconut
½ cup walnuts
1 cup miniature marshmallows


Drizzle 1/3 cup chocolate syrup over the top generously. Bake at 350 degrees for 30 minutes. Chill (or they fall apart) before cutting into 2 inch rectangular squares.

    Pesach Lemon Bars

This is an unusual and delicious dessert by Elizabeth Kurtz.


30 macaroons
Process macaroons into crumbs in food processor. Add 5 tablespoons melted margarine if desired. Pat into bottom of 9 x 13-inch pan.

1 ½ c sugar
4 eggs
½ c lemon juice
2 T lemon peel, finely grated
2 t potato starch
1 t baking powder
Pinch of salt
½ c powdered sugar or coconut for topping



Combine sugar, eggs, lemon juice, lemon peel, potato starch, baking powder and salt in food processor or by hand. Blend until smooth.

Put crust in 350 degree oven for 5 minutes to warm. Pour filling over hot crust and return to the oven. Bake until filling begins to brown at edges and is just set and springy to touch. About 30 minutes. When still warm sprinkle with powdered sugar or coconut.


    Poached Pears

This elegant dessert comes from the now New York kitchen of my dear friend Elizabeth. You can serve it with chocolate sauce or with custard sauce.


3-1/2 cups water
2 cups sugar
1 cinnamon stick
2 teaspoons vanilla
4 pears


Bring water, sugar and cinnamon stick to a boil. Add vanilla and simmer for 5 minutes. Add pears and cook for 1/2 hour, covered. Remove pears. Let syrup cook and store pears in refrigerator in cooled syrup. Serve with custard sauce or chocolate sauce.

    Custard Sauce

1 cup pareve milk
3 tablespoons sugar
3 egg yolks
1 teaspoon vanilla


Bring milk to a boil. In a separate bowl, beat sugar and yolks. Stir in hot milk and continue to beat. Return mixture to saucepan and stir over low heat until it thickens. When cool, add vanilla. Store in refrigerator.

    Chocolate Sauce

1 cup chocolate chips
1 teaspoon water
1 teaspoon oil


Combine in small saucepan over low heat until chocolate melts. Drizzle over pears.

    Strawberry Shortcake

12 tablespoons matzah cake meal
12 eggs, separated
12 tablespoons sugar
2 cups parve whipping cream, whipped
2 pints strawberries, washed and sliced


Preheat oven to 350 degrees F. Grease 2 – 13x9" cake pans. Mix together cake meal, egg yolks and sugar. Beat egg whites until stiff and fold into batter. Pour into prepared pans and bake for 1/2 hour. Allow cakes to cool on racks and then remove from pan. Place a layer of parve whipped cream and sliced strawberries between the cakes and do the same for the top. Yum!!

    Strawberry Sorbet

2 pints fresh strawberries
1 ripe banana
1 cup sugar
1 cup oil
4 tablespoons lemon juice
2 heaping tablespoons marshmallow fluff


Wash strawberries and remove stems. Puree all ingredients in blender or food processor. Freeze and serve.

Variations: you can use cookie cutters to cut it into pretty shapes or fill a macaroon or cookie crust to serve it as a pie.

    Passover Raspberry Cocoa Torte

My friend Debbie is a professional cook and cooking teacher. This is one of her creations.


12 ounces pecans, groun
1-1/2 cups sugar
5 tablespoons matzah cake meal
2 tablespoons cocoa
1/2 teaspoon cinnamon
6 eggs


Preheat oven to 350 degrees F. Greased 2 9-inch round cake pans. Combine pecans, sugar, matzah meal, cocoa and cinnamon in a large mixing bowl. In a separate bowl, beat eggs. Add eggs to pecan mixture and beat for one minute until thoroughly blended. Pour into prepared pans and bake for about 1/2 hour. Remove from pans to cool. To serve, place first cake on serving plate and spread generously with 5 ounces raspberry jam or 5 ounces chocolate chips melted with one tablespoon hot water. Carefully place second cake on top of first cake. Arrange fresh raspberries on top of cake and add small clusters of fresh mint leaves to color.

    Pesach Almond Pear Tart

This is an unusual and delicious dessert by Elizabeth Kurtz.


1 box of nut cookies
4 T melted margarine

Smash cookies to crumbs, add melted margarine. Line a 9 or 10-inch tart pan or pie with the crust. Refrigerate.

2/3 c blanched almonds, (about ½ finely ground)
1 T potato starch
7 T sugar
6 T margarine
1 egg
1(15 ounce) can pear halves
Sliced almonds




Mix nuts and potato starch in a food processor. Mix in sugar, then margarine, and blend until smooth. Mix in egg. Cover and chill 3 hours.
Spread filling in the crust. Slice the pear halves horizontally and gently place in the almond filling. The fat bottom of the pear should be against the rim and all the tops meet in the center. Put five pear halves in the shell and leave approximately 2 inches between them so the filling shows a bit. Top center with sliced almonds.
Bake at 350 for 55 minutes

    Ice Cream

Buy it early before the stores run out. It's a big hit!!


These are dates stuffed with homemade marzipan. Part of the Passover story begins with baby Moses bundled into a little date frond basket to float on the Nile under the watchful eye of his sister Miriyam until Pharoah's daughter found him. Making these adorable and delicious little sweets together with friends and family could start a memorable, meaningful and creative Passover tradition.
Medjool are very large dates, usually found in Middle Eastern stores, and should be tender to the touch and slightly moist inside. Although they are the perfect size, do not buy them if they appear very dry. Substitute another type of date if necessary. Your Moshe will be smaller, but just as sweet.
Caution: Before you start, ask everyone to refrain from eating more than one Moshe until they are all made, so that you can compare styles and techniques. Otherwise, before you know it, they'll just be a memory
NOTE: This same delicious marzipan can be used to stuff apricots, or it can be placed between two walnut or pecan halves.

From The Essential Book of Jewish Festival Cooking, by sisters Phyllis Glazer and Miriyam Glazer.


14-16 large Medjool dates
Marzipan: 3 1/2 ounces (100 grams, or a slightly rounded cup) slivered or whole blanched almonds, ground
3 1/2 ounces (100 grams or 2/3 cup) confectioners' sugar
1/4 teaspoon kosher for Passover vanilla extract
A few drops rosewater or almond extract
1-2 teaspoons hot water
For garnish:
1/4 cup crushed toasted unsalted pistachio nuts
Coriander seeds or mustard seeds (for the eyes)



Use a sharp pointed knife to slit the dates lengthwise, and remove the pits. Set aside.

Grind the almonds in a food processor to a powder consistency. Add the sugar, and with the machine running, add the vanilla, rosewater and 1 teaspoon hot water. The mixture should come together like a ball. If not, add another 1-2 teaspoon water, but be careful not to add too much or the marzipan will be too soft.
For each little Moshe, make a small ball of marzipan for the head, and an elongated oval-shaped piece for the body. (The total length of both together should be slightly smaller than the length of a date).
Roll the "body" in the crushed pistachio nuts (to add color and to represent the "bunting"). Attach the head to the body and stick in one of the dates, gently pressing the sides of the date around him to make him snug. Round the top and the bottom with a gentle pinch, like a little boat.
To make the eyes, use the tip of a whole clove to pierce 2 holes in the "head." (We considered using cloves for the eyes themselves, but were afraid of a lawsuit by anyone not removing them before eating). Stick a coriander seed in each hole (these are both edible and healthy), and Moshe is ready to float to his destiny.


    Rocky Road Brownies

My mother makes these every year, and, as the saying goes, they are "to die for"! - Tamar Ansh


1 cup walnuts, chopped
4 oz. / 115 grams semi-sweet chocolate, chopped
2 sticks margarine = 1 cup
** if you cannot find Kosher for Passover sticks of margarine, use oil
1 & 1/2 cups sugar
4 eggs
1 cup matzoh cake meal
1/2 teaspoon salt
1 cup chocolate chips
2 cups mini marshmallows


1 cup marshmallows
1/2 cup chocolate chips
1/2 cup walnuts, coarsely ground



Preheat the oven to 325°F / 160° C.

Prepare a 9x13 pan by lining it with baking parchment paper or spraying it well with baking oil spray.

Melt chocolate and margarine in a double boiler. Stir well. Stir in the sugar. Cool slightly. Whisk in eggs one at a time. Stir in the cake meal and salt and remove from heat. Stir in the chocolate chips, marshmallows and walnuts. Pour this batter into the prepared baking pan and bake for 30 minutes or until set.

Remove the pan from the oven, and sprinkle the brownies with the additional marshmallows. Slide the tray back into the oven and bake 3-4 minutes more, until the marshmallows are puffed.

Remove the tray from the oven and melt the chocolate chips. Drizzle the melted chips all over the brownies and then sprinkle them, while the chocolate is still wet, with the nuts. Cut into squares and serve. Freezes well.

    Passover Lemon Bars

This is delicious, and you'll never miss the chametzdik version - Tamar Ansh


1/2 cup sugar
1 cup matzah meal
1 stick margarine, melted OR 1/2 cup oil


3 eggs
3/4 cup sugar
2 Tablespoons margarine melted OR 2 Tablespoons oil
1/3 cup lemon juice
2 Tablespoons potato starch
Powdered sugar for topping



Use an 8" baking pan, and line it with parchment paper or foil. Lightly grease this lining.

Preheat the oven to 350°F / 180°C.

Make the pastry dough by mixing the ingredients together until smooth. Pour this batter into the pan. Bake for 20-25 minutes, until the cake is golden. Remove from oven to a wire rack.

To make the topping:

Beat eggs until they become thickened and increase in volume. Add all the remaining ingredients, except for the powdered sugar. Pour over the crust and bake 20-25 minutes, until it sets. Remove from oven.

Cut into bars. Sprinkle with powdered sugar and serve. Freezes well.

    Rhubarb Ices

Excerpted from my Pesach, gluten free cookbook "A Taste of Tradition: Pesach and Beyond" (Feldheim Publishers) - Tamar Ansh
Serves 10


2 pints / 500 grams fresh strawberries, cleaned and hulled
2 lbs. / 900 grams – 1 kilo rhubarb, cleaned and chopped
2 cups semi-dry good quality white wine
2 & 1/2 cups sugar
1 & 1/2 Tablespoons fruit flavored liqueur
1/2 cup freshly squeezed orange juice, pulp removed



Place all ingredients in a large pot and cook, covered, over a low flame until soft, about 45 minutes. Turn off the flame and puree everything with an immersion blender until smooth. Pour this out into a 9x13 pan and allow it to freeze for 6-8 hours.

Take the pan out of the freezer. If it has become rock hard, allow it to soften for 30 minutes before beginning this next step.

Scoop the frozen mixture, or cut it into pieces, and place it, half of the pan at a time, into your mixing bowl. Beat it with the metal flat beater on medium speed, until it resembles sorbet consistency. Do this to the entire batch. Refreeze until serving. Remove from freezer 15 minutes before serving for easier scooping.

    PassovChocolate Sponge

Excerpted from my Pesach, gluten free cookbook "A Taste of Tradition: Pesach and Beyond" (Feldheim Publishers) - Tamar Ansh
Serves 6-8 , depending on how generous you want to be with the slices!


8 eggs, separated
1 & 1/4 cups sugar
5 Tablespoons cocoa
2 & 1/2 Tablespoons potato starch


Preheat the oven to 350° F / 180° C.

Prepare a large 10 "tube pan. Although most sponge cakes say not to grease the pan, I personally do grease it very lightly. Then dust it lightly with a bit of cocoa, shaking off the excess. Set aside.

Separate the eggs, putting the yolks into one bowl and the whites into another. Beat the white until nearly stiff, then add into it half the sugar, continuing to beat all the while. Turn off the beaters and set the whites aside.

Beat the yolks until thick, add in the remaining sugar and beat until creamy. Add in the cocoa and potato starch and beat just another minute or two until they are incorporated. Turn off the beaters.

Fold both mixtures together by hand. While folding, if the batter seems too liquidy, you may add in a bit more potato starch. Pour this into your prepared tube pan.

Bake for 50 -75 minutes, checking to make sure it does not burn. When done, remove the cake from the oven to a wire rack. Leave it to sit for 15 minutes. Prepare a large piece of foil, lined with one or two paper towels on it.

After it has cooled somewhat for the first 15 minutes, slide a long, sharp knife around its edges, as well as the innermost edges. Carefully lift up the pan and flip it over onto the prepared foil/ paper towels. Remove the pan. Leave the cake to sit until it is more cooled, then wrap it up gently and freeze until the day of use.

To create the decorative topping you see here in the picture, first make the following glaze:

1 cup powdered sugar
2 Tablespoons hot water
2 Tablespoons oil
1 Tablespoon cocoa
1 Tablespoon instant coffee

Make sure the cake is completely cooled, or else the glaze will only sink into the cake.

Stand the cake on the serving platter or cake stand you want to present it on. Once you've poured on the glaze, you won't be able to move the cake off the tray!

Mix the glaze ingredients together with a spoon in a small bowl. As soon as it's thick but still drippy, pour it all over the top of the cake. With the help of your spoon, smear it around the top slightly and allow it to drip down the cake's edges.

Using an ordinary carrot peeler, create chocolate curls from a fat block of baking chocolate. Pick them up carefully with a fork or toothpick and place them all over the top of the cake…and serve.

Incredible presentation and delicious every time!

    Luscious Lemon Ice Cream

We recommend using pasteurized egg whites in dishes that are not cooked. In the lemon flavored version the lemon juice helps neutralize any germs that might be found in the egg whites. For those that prefer the eggs can be omitted and flavorings mixed with the beaten whip.


1 (4-ounce) container light whipped topping*
4 egg whites
2 eggs, separated
sugar substitute equal to 1 cup sugar, divided
1/4 cup lemon juice


Beat whipped topping until stiff. In a separate bowl, beat egg whites together with half of sugar substitute. In another bowl, beat egg yolks with other half of sugar substitute. When thick, fold in lemon juice. Fold all 3 mixtures together until well-blended. Freeze.

Pistachio variation:
For a delectable pistachio-flavored ice cream, omit the lemon juice and add 1 teaspoon almond extract, 1/3 cup chopped pistachios, and 2-3 drops of green food coloring.

Coffee variation:
Omit lemon juice and add 2 tablespoons coffee, dissolved with a few drops of boiling water and 1 teaspoon vanilla extract.

*Light whip may not be available for Passover. With regular whip the nutrition facts will be a bit higher

    Almond Macaroons (Parve)

2 cups blanched almonds (whole, halved or sliced)
3/4 cup sugar
Grated zest of one lemon
1 large egg

2 tablespoons sugar


Grind the almonds and ¾ cup of sugar in a food processor until very fine. Add the lemon zest and the egg and pulse until the mixture forms a ball of dough.

Cover and refrigerate the mixture for at least 12 hours.

Preheat the oven to 350 F (170 C) and line two baking sheets with parchment paper.

Place the 2 tablespoons of sugar on a plate. Form the dough into balls and roll each in the sugar. Arrange on the cookie sheets, about an inch apart.

Bake about 10 minutes, just until barely golden. Remove to a cooling rack while still warm to cool completely.

Makes about 30 cookies

April 2, 2003

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Visitor Comments: 7

(7) Lauren B., March 28, 2010 8:32 PM

I always use these recipes

For years I have been making chocolate decadence. It is my right hand recipe. I use it all year round! Especially in late summer when my raspbery bushes are bearing. Also good with long pieces of orange zest on top of a slice and a litlle orange liquer if it isn't Pesach. The mango thing is great but a pain to make. Does not taste like a typical Pesach dessert. The other recipes are wonderful and everything has always come out superb. Thank you for them all!

(6) Rivka Slatkin, March 30, 2007 2:37 PM

Thank you!

Thank you for these great recipes. I LOVE the Chocolate crinkle cookies and magic bars. Very easy, which is right up my alley.

(5) felice silk, April 4, 2006 12:00 AM

needed passover receipes

great ideas for receipes for passover

(4) Silky Pitterman, April 26, 2005 12:00 AM

Great recipe

I love your recipe for ice cream. My kids were wondering if you were going to reprint it from last year. They loved it because there was so little clean up involved. :)
Chag samaiach.

(3) Steven, April 24, 2005 12:00 AM

Paasover Recipes Great for Low Carb Dieters

Many of these dessert recipes are great for low carb dieters. I am on such a diet and have been for three years. The recipes without any starch (potato starch, etc.) can be used in such a diet. All you need to do is replace the sugar in many of these recipes with an equal amount of Splenda (sucralose), and the chocolate with unsweetened chocolate and add more Splenda to compensate for the loss of sweetness from the chocolate. I checked it and Splenda is kosher, but I'm not sure about kosher for Passover though (outside of Passover, however, it is fine). These recipes are great, I tried a few. Keep publishing kosher for Passover recipes all year because they are very adaptable for us low carb dieters. Thanks.

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