Low-Cholesterol Passover : Holiday: It’s difficult to create a traditional meal that’s low in fat, but it can be done. Try a menu that starts with turkey and ends with trifle.

Passover begins on the evening of March 29. At the Seder, celebrated that evening, each diner is supposed to feel as if he has personally been freed from oppression.

To emphasize the importance of this event, Jewish homemakers prepare a ritual meal. The dishes tend to be standard, and given the food rules of the holiday, it is very difficult to created a low-fat, low-cholesterol meal. As an example, consider that no leavening agents are permitted, eggs are used in nearly all Passover baking, and a good sponge cake alone uses at least 12 eggs.

But it is possible to follow all the rules and still prepare a fabulous Seder feast. Plan carefully-- and follow some of the recipes suggested below.

ROAST TURKEY WITH SWEET YAM AND MATZO STUFFING

1 whole turkey breast, fat

removed

Salt, pepper

Garlic powder

Paprika

Sweet Yam and Matzo Stuffing

Rinse breast with water, but do not dry. Season to taste, inside and outside, with salt, pepper and garlic powder. Sprinkle with paprika for color.

Place turkey breast on lightly oiled roasting rack, skin side up. Roast at 325 degrees 1 3/4 hours, or until golden brown and juices run clear when pierced with fork (170 degrees on meat thermometer).

Remove turkey from roasting pan. Cool about 30 minutes then remove skin. Slice and arrange on large platter. Surround with stuffing.

Per 3.5-ounce serving: 157 calories; 30 grams protein; 0 grams carbohydrates; 3.2 grams fat (including 1 grams saturated fat); 69 milligrams cholesterol.

Sweet Yam and Matzo Stuffing

1 large onion, chopped

2 to 3 cloves garlic, chopped

Nonfat Chicken Broth

1 cup chopped celery

1 cup chopped peeled carrot

4 cups mashed cooked yams

4 cups broken-up matzo or matzo farfel

1 teaspoon salt

Freshly ground pepper

Saute onion and garlic in few tablespoons Nonfat Chicken Broth. Add celery and carrot and continue cooking until vegetables are tender and begin releasing own juices. Add more chicken broth if necessary. Turn heat off. Add yams and broken up matzo. Season to taste with salt and pepper. Toss lightly. Moisten well with chicken broth.

Place in lightly oiled 13x9-inch oven-proof dish. Cover and bake at 350 degrees about 30 minutes or until heated through. Cut stuffing into 16 pieces.

Per serving: 106 calories; 2.5 grams protein; 22.3 grams carbohydrates; 1.06 grams fat (including .02 grams saturated fat); .06 milligrams cholesterol.

Nonfat Chicken Broth

1 whole chicken, skin and fat removed

3 carrots, chopped

Top half of 1 bunch celery, leaves included, chopped

1 large onion, quartered

Several sprigs parsley

1 parsnip, peeled and sliced

12 to 15 black peppercorns

1 bay leaf

Salt or lemon juice

Combine chicken, carrots, celery, onion, parsley, parsnip, peppercorn and bay leaf in large pot. Add cold water to cover. Slowly bring to boil. Skim off any scum that forms.

Cover and simmer 3 hours. Add salt or lemon juice to taste. Remove chicken and reserve for another use. Strain vegetables from broth. Place broth in refrigerator overnight or longer, so any remaining fat rises to top and hardens.

Just before using, remove hardened fat. Reheat broth for ease of measuring. Use for soup, in place of oil, any time sauteing, or for liquid in stuffing, etc.

Per cup: Approximately 15 to 20 calories.

NO-CHOLESTEROL SPINACH SOUFFLE, FRENCH STYLE

3 1/2 tablespoons margarine

1 tablespoon finely ground matzo meal

2 1/4 tablespoons potato starch

Salt, pepper

1/2 teaspoon paprika

1 cup plus 2 tablespoons Nonfat Chicken Broth

1 onion, finely chopped

1 clove garlic, crushed

2 bunches spinach, washed and dried, stems removed

1 teaspoon dill, optional

6 egg whites

Rub 1/2 tablespoon margarine on bottom and sides of 1 1/2-quart souffle dish. Dust lightly with matzo meal. Tear off 26-inch sheet foil. Fold lengthwise and wrap around souffle dish for collar. Tie with string.

Melt remaining 3 tablespoons margarine in medium saucepan. Add potato starch, 1/2 teaspoon salt, pepper to taste and paprika. Using wire whisk, gradually stir in 1 cup Nonfat Chicken Broth. Bring to boil, stirring. Reduce heat and simmer, stirring constantly, until mixture thickens. Turn off heat.

Steam onion and garlic in 2 tablespoons Nonfat Chicken Broth in non-stick skillet. Add spinach and continue cooking until all liquid evaporates from pan. Season to taste with salt and pepper. Add dill. Cool slightly. Add spinach mixture to sauce. Cover and set aside until nearer to Seder time.

About 1 hour before serving, beat egg whites until stiff. Carefully fold into spinach mixture, taking care not to break down whites. Pour into prepared souffle dish. Bake at 350 degrees 40 minutes, until puffed and golden brown. Makes 10 servings.

Per serving: 72.5 calories; 4.1 grams protein; 5.5 grams carbohydrates; 4 grams fat (including 7 grams saturated fat); 11 milligrams cholesterol.

NO-CHOLESTEROL ENGLISH TRIFLE

No-Cholesterol Passover Angel Food Cake

Up to 1 cup Passover Sherry

2 cups sliced strawberries

2 bananas, sliced

2 cups fresh pineapple, cut in chunks

2 oranges, peeled and broken in sections

4 kiwis, peeled and sliced

No-Cholesterol Passover Orange Pudding

Cut cake in 1-inch fingers. Let stand uncovered few hours to slightly dry out. (Trifle is usually made with stale cake.) Arrange cake fingers around bottom and sides of glass bowl or trifle dish. Sprinkle with 1/3 cup Sherry (or more depending on size of serving bowl and cake). Arrange about 1/2 of sliced fruit on and around cake fingers. Pour over 1/2 of pudding.

Add another layer cake fingers. Sprinkle with more Sherry. Pour over remaining pudding. Cover and refrigerate until ready to serve.

To serve, heap remaining fruit on top of cake-wine-fruit-pudding mixture. Serve at once. Makes 20 servings.

Per serving: 210 calories; 3.7 grams protein; 46.8 grams carbohydrates; 5 grams fat (.04 grams saturated fat); 0 milligrams cholesterol

No-Cholesterol Passover Angel Food Cake

1 3/4 cups sugar

1 1/4 cups matzo cake meal

2 tablespoons finely grated orange zest

1 3/4 cups egg whites, about 12 large eggs

1/2 teaspoon salt

2 tablespoons orange juice

Combine 3/4 cup sugar, matzo cake meal and orange zest in bowl. Beat egg whites and salt in large mixer bowl until soft peaks form. Gradually add remaining 1 cup sugar, 1/4 cup at time, alternating with orange juice. Beat well after each addition. Continue beating until stiff peaks form.

Fold in matzo meal mixture, 1/4 at time. Use 15 under-and-over strokes for each addition, slightly turning bowl after each stroke. Fold additional 10 strokes.

Pour batter into ungreased 10-inch tube pan. Bake at 325 degrees 50 minutes to 1 hour, or until cake springs back to touch. Remove from oven, immediately invert pan and cool. Loosen cake from pan and turn out onto serving plate. Makes 20 servings.

Per slice: 105 calories; 3 grams protein; 24 grams carbohydrates; .08 grams fat; 0 milligrams cholesterol.

No-Cholesterol Passover Orange Pudding

1/2 cup sugar

4 1/2 tablespoons Passover

potato starch

4 cups orange juice, strained

1 teaspoon grated orange zest

Combine sugar and potato starch in medium saucepan. Slowly pour in orange juice, stirring with whisk if necessary, to prevent lumps from forming. Add orange zest.

Cook over low heat, stirring constantly until mixture is smooth and thickened, about 20 minutes. Cover and chill before using. (Can be made day ahead.) Makes 6 servings.

Note: If pudding begins to separate, line sieve with cheesecloth and strain to allow excess juice to drain out.

Per serving: 161 calories; 1.2 grams protein; 40.5 grams carbohydrates; .34 grams fat (including .04 grams saturated fat); 0 milligrams cholesterol.

EGYPTIAN CHAROSET

1 pound raisins

8 ounces pitted dates

2 cups water, about

1/4 cup sugar

1/4 cup chopped almonds

Combine raisins and dates in bowl. Add 2 cups water (or enough to cover). Let stand overnight. Drain.

Place mixture in food processor or blender. Add sugar and process until mixture is well chopped. Serve sprinkled with almonds. Makes about 4 cups.

Per tablespoon: 37 calories; 4 grams protein; 9 grams carbohydrates; 3 grams fat; 0 milligrams cholesterol.