Light and easy desserts for Pesach

The seder is the focal point of the holiday, but that doesn’t mean we must eat to the point of being so overstuffed we can barely move from the table

Whether it’s at home with family and friends, at a hotel or resort, or taking part in a communal seder, it is estimated  that more than 75 to 80 per cent of Jews participate in a Passover seder.

The seder is the focal point of the holiday, but that doesn’t mean we must eat to the point of being so overstuffed we can barely move from the table.


Luscious lemon ice cream

This is a low carb, low fat recipe by Nechama Cohen and is diabetic friendly.

o 1 (4-oz.) container light whipped topping

o 4 egg whites

o 2 eggs, separated

o sugar substitute equal to 1 cup sugar, divided

o 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-flavoured ice cream, omit the lemon juice and add 1 tsp. almond extract, cup chopped pistachios and 2-3 drops of green food colouring.

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

Makes 8 servings.


Strawberry-basil granita

o 3/4 cup sugar

o 8 large basil leaves, torn, plus 6 sprigs, for garnish

o 1 lb. fresh strawberries, hulled and quartered

Heat the sugar with 1 cup of water in a medium saucepan over medium heat, stirring occasionally, until the sugar dissolves. Remove from the heat, add the basil and let steep until the syrup cools to room temperature. Discard the basil.

strawberry-basil-granitaPurée the strawberries in a food processor. Add the cooled basil syrup, pulse until combined, then pour the mixture into a large baking dish.

Freeze until the mixture begins to harden around the edges, about 30 minutes. Stir with a fork, breaking up some of the pieces, then return dish to the freezer for 2 hours, scraping the surface with a fork every 20 minutes to create a flaky texture.

Transfer the granita to a covered container and freeze for 20 minutes more, or until ready to serve. To serve, divide among 6 serving cups and garnish each with a sprig of basil.


Photo: Dish Maps

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