Zucchini Noodle Alfredo

Zucchini Noodle AlfredoThis low-carb zucchini spaghetti alfredo is rich and creamy. It makes a great side dish to a main fish dinner or delicious appetizer before a lighter meal.

Prep Time: 30 min.
Cook Time: 10 min.
Total Time: 2 hr. 80 min.
Servings: 6 servings

What You Need:

  • 3 medium zucchini
  • 1 Tbsp. olive oil
  • 1 Tbsp. unsalted butter
  • 1 large clove garlic, finely chopped
  • 1 tsp. lemon zest
  • 2 tsp. potato starch
  • 1 cup low-fat milk
  • 2 oz. (1/4 of 8-oz. package) PHILADELPHIA Cream Cheese, cut into ½-inch chunks
  • ¼ cup grated Romano cheese
  • 3 Tbsp. chopped fresh parsley
  • ¼ cup grated Parmesan cheese
  • Freshly ground black pepper, to taste

Make It:

  1. Cover large baking sheet with double layer of paper towels. Use julienne peeler to cut zucchini into long thin strands to resemble spaghetti; spread into single layer on prepared baking sheet. Let stand 4 hours.
     
  2. Heat oil in large nonstick skillet on medium heat. Add zucchini; cook 2 min., stirring occasionally. Remove from skillet; cover to keep warm.
     
  3. Melt butter in same skillet on medium-low heat. Add garlic and lemon zest; cook 1 min., stirring frequently. Whisk in potato starch; cook and stir 1 min. Gradually stir in milk; cook 2 to 3 min. or until thickened, stirring constantly. Add cream cheese and Romano; cook and stir 1 to 2 min. or until cream cheese is completely melted and sauce is well blended. Stir in parsley.
     
  4. Add zucchini; mix lightly. Serve topped with Parmesan and pepper.

Passover Crêpes with Cream Cheese and Smoked Salmon

Light crepes are so good with smoked salmon and cream cheese, a perfect breakfast, lunch or dinner.

Prep Time: 30 min.
Cook Time: 40 min.
Total Time: 90 min.
Servings: 6 servings

What You Need:

  • 1/4 cup unsalted butter, divided
  • 3/4 cup whole milk
  • 1 egg
  • 3/4 cup potato starch
  • 1/3 cup almond meal
  • 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  • 2 tsp. grated horseradish
  • 6 oz. smoked salmon, thinly sliced
  • 1 Tbsp. chopped fresh dill

Make It:

  1. Melt 1 Tbsp. butter. Add to milk and egg in large bowl; whisk until blended. Combine potato starch and almond meal. Add to milk mixture; mix well. Let stand 20 min.
     
  2. Melt 1/2 Tbsp. of the remaining butter in small skillet on medium heat. Stir crêpe batter. Add 2 Tbsp. batter to skillet; immediately tilt skillet to evenly cover bottom with batter. Cook 1 min. or until bottom is lightly browned; turn. Cook 20 sec. Transfer crêpe to ovenproof plate. Repeat with remaining batter to make a total of 12 crêpes, adding remaining butter as needed to prevent crêpes from sticking to skillet. As the crêpes are cooked, stack them between sheets of waxed paper on plate and place in warm oven to keep them warm until ready to use.
     
  3. Mix cream cheese and horseradish until blended; spread onto crêpes. Top with salmon; fold in half. Garnish with dill.

Carrots Cake Roll with Lemon-Cream Cheese Filling

Carrots Cake Roll with Lemon-Cream Cheese FillingThis low-carb zucchini spaghetti alfredo is rich and creamy. It makes a great side dish to a main fish dinner or delicious appetizer before a lighter meal.

Prep Time: 60 min.
Cook Time: 18 min.
Total Time: 108 min.
Servings: 12 servings

What You Need:

  • 4 teaspoons unsalted butter, softened
  • 6 tablespoons matzo cake meal
  • 3 tablespoons potato starch
  • 3/4 cup ground almonds
  • 1 teaspoon ground cinnamon plus more for garnish
  • 1/4 teaspoon grated nutmeg
  • 5 large eggs, separated
  • 1/2 cup brown sugar
  • 3 finely chopped medium carrots
  • 2 tablespoons sugar
  • Lemon-Cream Cheese Filling (see below)
  • 2 tablespoons Passover confectioners’ sugar

Lemon-Cream Cheese Filling

  • 8 ounces (1 package) PHILADELPHIA Cream Cheese
  • 6 tablespoons butter
  • 1/2 cup confectioners’ sugar
  • 4 teaspoons lemon juice
  • 1 teaspoon grated lemon peel
  • 2 tablespoons low-fat milk

Make It:

  1. Position the oven rack on the bottom third of the oven. Preheat the oven to 350 degrees. Butter a 10-1/2-inch x 15-1/2-inch jelly roll pan with 2 teaspoons of the butter. Line the pan with parchment paper, overhanging the short ends by about 3 inches. Using the remaining 2 teaspoons, butter the part of the paper that fits inside the pan. Set the pan aside. Sift the matzo cake meal and potato starch together into a bowl. Add the ground almonds, cinnamon, nutmeg and salt and whisk the ingredients to combine them completely. Set aside.
     
  2. Beat the egg yolks and brown sugar in the bowl of an electric mixer set at medium speed for 2-3 minutes or until thick and well combined. Stir in the carrots and matzo cake meal mixture and mix until thoroughly blended. In another bowl, beat the egg whites with a whisk (or use an electric mixer with a whisk attachment set at medium speed) for about 2 minutes or until the whites stand in soft peaks. Still whisking, gradually add the sugar, raise the speed to high and whisk the ingredients for 1-2 minutes or until the whites stand in stiff, glossy peaks. Fold the beaten whites into the carrot batter, folding until the batter is evenly colored. Transfer the batter to the prepared pan and use a spatula to even out the batter.
     
  3. Bake for 16-18 minutes, rotating the pan once halfway through, or until the cake is set, lightly brown and coming away from the sides of the pan. Loosen the cake from the sides of the pan using the overhanging parchment paper. While the cake is still hot, place a clean kitchen towel on top. Place a large rack or board on top of the towel. Invert the cake, remove the pan and parchment paper. Roll the cake and the towel up together. Let cool for 30 minutes.
     
  4. Unroll the cake and spread the filling on top to within 1-1/2-inches of the far short side and 1/2-inch of the other three sides. Roll the cake, not using the towel. Trim the side edges with a serrated knife. Place the cake onto a serving platter. Dust with Passover confectioners’ sugar and a sprinkle of cinnamon.

Lemon-Cream Cheese Filling

  1. Beat the cream cheese and butter in the bowl of an electric mixer set at medium speed for 2-3 minutes or until well combined. Gradually beat in the confectioners’ sugar. Stir in the lemon juice and peel. Add the milk and beat the ingredients until the filling is smooth and spreadable.
     
  2. Tip: if the filling seems too stiff to spread, add more milk, a tablespoon at a time.