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Farfel Pudding for Passover
in Diana's Recipe Book
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This apricot and raisin dessert is lovely for Passover, served warm or cold at a "dairy" meal.
1/4 cup granulated sugar
2 cups farfel or 4 matzo crackers, coarsely crushed
2 cups cream-style cottage cheese
1 (8 oz.) carton dairy sour cream
1/3 cup margarine (pareve), melted
1/2 cup raisins
1/2 cup apricot preserves
1/2 cup finely chopped walnuts
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
In a large mixing bowl beat eggs until light; gradually beat in 1/4 cup sugar until combined.
Soak farfel in cold water for 5 minutes. Squeeze out excess water. Add farfel, cottage cheese, sour cream, margarine, raisins, and preserves to egg mixture; blend well.
Turn into a 12 x 7-1/2 x 2-inch baking dish. Mix nuts, sugar, and cinnamon. Sprinkle atop farfel mixture. Bake in a 350 degree F (180 degree C) oven for 40 to 45 mintues or until edges are puffed and center is set. Serve warm or chill up to 8 hours.
Makes 10-12 servings.
|Date: March 7, 2002|