Purim : Purim Delicacies for the Diet-Conscious

Purim is a jolly holiday. One important part of the observance is the giving of shalach monos, food gifts. Traditionally these gifts are edible treats, such as cakes and cookies, made from flour and fresh or dried fruits.

For those trying to restrict their intake of fat and lower their cholesterol, these rich delicacies, with their emphasis on butter and eggs, pose a problem. But simple alterations to the original recipes--using egg substitutes and canola oil in place of egg yolks and butter--allow you to celebrate the holiday in the most traditional manner.

NO-CHOLESTEROL

HAMANTASCHEN

(Haman Hats)

3/4 cup egg substitute (equal to 3 eggs)

1 cup sugar

1/2 cup canola oil

1/2 cup orange juice

4 1/2 cups flour

1/4 teaspoon baking soda

1 tablespoon baking powder

1/2 teaspoon salt

Prune Filling

Beat egg substitute in large mixing bowl, slowly adding sugar. Continue beating, adding canola oil and orange juice.

Combine flour, baking soda, baking powder and salt in another bowl. Mix well. Mix into egg mixture. (Dough will be little sticky, but don’t add too much flour in rolling, or cookies will come out hard.)

Divide dough in 3 or 4 parts. Roll 1 part on lightly floured board to 1/8-inch thickness. Cut with 3-inch round cutter. Fill with about 1 teaspoon Prune Filling. Shape hat by folding each of 3 sides of circle into center. Repeat with remaining dough, using scraps of what was just rolled with next batch of fresh dough.

Bake at 350 degrees about 20 minutes. Makes about 6 dozen cookies.

Per cookie (including filling): 74 cal.; 1.3 g prot.; 12.9 g. carbo.; 2.1 g. fat; 0 mg. chol.

Prune Filling

1 1/4 cups pitted prunes

1/2 cup seedless raisins

Water or sweet wine

1/2 cup chopped almonds

1/2 cup sugar

Juice and grated zest of 1 lemon

Place prunes and raisins in bowl. Add water to cover and soak 2 to 3 hours or overnight. Drain well. Place drained prunes and raisins in food processor bowl. Add almonds, sugar, lemon juice and zest. Process thoroughly. Makes about 3 cups.

NO-CHOLESTEROL

GINGERBREAD

HAMANS

2 tablespoons canola oil

1/2 cup brown sugar, packed

3/4 cup molasses

1 teaspoon baking soda

3 1/2 cups flour

1/2 teaspoon ground allspice

1/2 teaspoon ground ginger

1 teaspoon ground cinnamon

Decorator Frosting

Glace cherries, raisins, etc. for decoration

Combine canola oil, brown sugar and molasses in mixing bowl. Add 1/4 cup water and mix until smooth. Dissolve baking soda in 2 tablespoons water. Add to sugar mixture.

Combine flour, allspice, ginger and cinnamon and add to sugar mixture. Mix well. (Dough will be very stiff. Do not add extra water.) Cover and chill 1 hour, if desired.

Divide dough in 4 parts. Place 1 part on lightly floured pastry cloth and roll to 1/8-inch thickness. Use gingerbread man cutter to make Hamans. Repeat process with remaining dough pieces, using scraps and adding to next unrolled dough. Reserve some of last scraps and use to cut out small triangles for hats. Attach hats to heads of gingerbread men with little water.

Bake on ungreased baking sheet at 350 degrees 8 to 10 minutes. Remove from pans at once. Cool and frost with Decorator Frosting. To decorate, apply white frosting with spatula. Press cherries, raisins, etc. into wet frosting. Or, let white frosting dry some and then decorate with some colored frostings. Use paintbrush or pastry tube to apply. Store extra frosting in refrigerator, covered. Makes 60 (4-inch) cookies.

Per cookie (including frosting): 53 cal.; .8 g. prot.; 11.2 g. carbo.; .5 gr. fat; 0 mg. chol.

Decorator Frosting

2 egg whites, at room temperature

Dash salt

1/2 teaspoon cream of tartar

2 cups powdered sugar

1/2 teaspoon vanilla

Red, green and blue food colors

Combine egg whites with salt and cream of tartar in small bowl of electric mixer. Beat at high speed until foamy. Reduce speed to low, gradually stir in enough sugar, beating until frosting is thick enough for use. Add vanilla.

Divide frosting in half. Cover one half with plastic wrap to keep from forming crust. Divide rest into 3 small bowls. Add red, green and blue food colors. Cover with plastic wrap until ready to use.

NO-CHOLESTEROL

QUEEN ESTHER

POPPY-SEED CAKE

6 large egg whites, at room temperature

1 1/4 cups powdered sugar

1 teaspoon vanilla

1 cup flour

1 teaspoon baking soda

1/2 teaspoon baking powder

Poppy seeds

Lemon Glaze

Spray 9x5-inch loaf pan with non-stick vegetable oil spray. Dust with flour. Shake out excess.

Place egg whites in large bowl of electric mixer. Beat at high speed until foamy. Continue beating, adding sugar gradually until soft peaks form. Add vanilla.

Mix flour, baking soda and baking powder in another bowl. Slowly add to egg whites, beating at low speed just until well mixed. Gently fold in 1/3 cup poppy seeds.

Pour batter into prepared pan. Bake at 300 degrees until cake just begins to pull away from sides of pan, about 40 minutes. Remove cake from pan and cool on rack. If desired, apply Lemon Glaze to cooled cake. Sprinkle with additional poppy seeds. Makes 16 servings.

Per serving (including glaze but not fruit): 88 cal.; 2.6 g. prot.; 16.7 g. carbo.; 1.3 g. fat; 0 mg. chol.

Lemon Glaze

2 teaspoons lemon juice

1/2 teaspoon grated lemon zest

1/3 cup powdered sugar

Beat lemon juice and zest into powdered sugar. (Consistency will be “drippy.”) Drizzle over top of cake.