Lightened Passover Classics

Celebrate the Passover with classic recipes that are lower in fat and calories than the traditional versions.

  • Lemon-Coconut-Almond Haroset
    Becky Luigart-Stayner

    Lemon-Coconut-Almond Haroset

    Haroset is a sweet, chunky paste made primarily of fruit and nuts. It's served during the Passover Seder to symbolize the mortar the Israelites used when they were slaves in Egypt. There are many different variations of haroset–this one is bright with color and flavor from the lemon and the coconut.
  • Passover Chremslach with Mixed Fruit Compote
    Randy Mayor; Lydia DeGaris-Pursell

    Passover Chremslach with Mixed Fruit Compote

    Chremslach is a pancake made with matzo meal instead of flour. The pancakes are usually deep-fried, resembling fritters, but these are briefly pan-fried then baked.
  • Matzo, Mushroom, and Onion Kugel
    Becky Luigart-Stayner; Melanie J. Clarke

    Matzo, Mushroom, and Onion Kugel

    A kugel is a baked pudding usually made with potatoes or noodles, but toasted matzo crackers are the base in this savory version. Its hearty flavor comes from the addition of mushrooms, carrot, and onion. Serve as a side dish for roasted chicken or lamb.
  • Matzo Ball Soup
    Photo: Karry Hosford

    Matzo Ball Soup

    A Passover tradition, these matzo meal dumplings are shaped by hand and dropped into a pot of simmering chicken broth. Because you make the broth with skinned chicken pieces and strain out the solids, the broth is quite low in fat.
  • Pan-Roasted Asparagus with Lemon Rind

    Pan-Roasted Asparagus with Lemon Rind

    Simply seasoned with fresh herbs and cooked in the skillet, this asparagus dish is a quick and easy addition to the Passover meal.
  • Brisket with Olives and Preserved Lemons
    Photo: Becky Luigart-Stayner; Styling: Cindy Barr

    Brisket with Olives and Preserved Lemons

    Along with the sweet-hot spiciness of ginger and turmeric, the preserved lemon adds a distinct Moroccan flair to the baked beef brisket.
  • Lemon-Herb Roasted Chicken
    Becky Luigart-Stayner

    Lemon-Herb Roasted Chicken

    There are roasted chickens and there are memorable roasted chickens. This one stands out from the rest because of the wet rub of crushed lemon sections, herbs, and black pepper. The golden brown color, the rich flavor and the juiciness make it a perfect choice for your holiday menu.
  • Passover Baklava Cake
    Photo: Karry Hosford

    Passover Baklava Cake

    This rich, nutty matzo meal cake is soaked in a honey-citrus syrup, giving it a flavor much like baklava. For the best flavor, soak the cake overnight, and serve chilled.
  • Almond-Apricot Macaroons
    Randy Mayor; Lydia DeGaris-Pursell

    Almond-Apricot Macaroons

    Classic macaroons are made with almond paste or ground almonds mixed with sugar and egg whites. They're typically low in fat because they have egg whites instead of eggs. The fat in these cookies comes from the almonds, but it's a heart-healthy kind of fat.
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