pineapple

Ingredients:

  • 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:

Heat oven to 350°F. Coat an 8×8-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.

Serves: 12

Recipe provided by USDA MyPlate Kids Partner Group member: Canned Food Alliance