APPLE & APRICOT KUGEL

6 eggs, beaten (or 4 eggs plus 4 whites)
1/2 cup sugar
6 apples, peeled & grated
1/2 cup matzo meal
Juice of 1 lemon (3 Tbsp)
1 cup dried apricots, cut up
2 Tbsp sugar mixed with 1/2 tsp cinnamon

Preheat oven to 350°F.

In a large mixing bowl, combine eggs with sugar; mix well.  Add apples, matzo meal and lemon juice.  Mix until smooth.

Soak apricots in hot water for 5 minutes; drain well.  Spray a 7- x 11-inch Pyrex casserole with nonstick spray.   Spread half of mixture in pan.  Arrange apricots in a single layer over batter.  Top with remaining batter; spread evenly.  Sprinkle with cinnamon-sugar.  Bake at 350°F about 1 hour, until golden.  Reheats well and can be frozen.  Makes 10 Servings.

Per Serving: 190 Cal; 4 g Total Fat (1 g Sat Fat); 37 g Carb; 127 mg Cholesterol; 40 mg Sodium; 28 mg Calcium; 5 g Protein; 4 g Fiber.  Exchanges: 1-1/2 Starch; 1 Fruit; 1/2 Very Lean Meat; 1 Fat.

SHELLI’S MOUSSE – Amazingly Easy!

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Ingredients

16 ounces baking chocolate (I prefer 8 ozs Bittersweet plus 8 ozs Semi Sweet but German Choc is nice too)

7 Egg whites

7 ozs granulated sugar

1 Quart Whipping cream

Directions

Melt the chocolate and set aside to cool.

Beat egg whites and slowly add sugar – beat both until fluffy and there is no grainy taste. Set aside.

Clean bowl & beaters. dry thoroughly and put in freezer for 5-10 minutes to chill.

Beat whipping cream with chilled bowl and beaters.

Using a spatula, carefully fold in egg whites & chocolate. And put in serving bowl to refrigerate until ready to serve.