Healthy Passover Recipes

This twist on a classic latke is baked in a muffin tin, avoiding lots of oil for frying. One caveat: There's no standard size for the tins sold in kitchen stores. You'll need a pan with muffin cups that hold about 1/2 cup water. Serve with Pear Cranberry Sauce.

This popular Israeli breakfast or brunch skillet recipe features eggs cooked on a bed of roasted tomato sauce. Serve with warm crusty bread and hot sauce.

Your Instant Pot is the perfect appliance to turn to if you want tender, juicy beef brisket done quickly. Here, we cut the brisket in half so it can fit inside the pot. After it's seared, it's cooked with plenty of onions that add body once blended into the flavorful, rich sauce. If you are making this brisket for Passover, look for products (like ketchup) that are labeled "Kosher for Passover."

In this fruit crisp, the crunchy oatmeal topping and the peach-rhubarb filling get a lively kick from finely chopped crystallized ginger. (If you're not a ginger fan just leave it out.) The fruit filling is sweetened to match the peach-rhubarb combination--if you use other fruit that is very ripe and/or sweet, reduce the sugar in the filling to 3 tablespoons. The topping can be made ahead, so consider making a double batch and storing half in the freezer to have on hand for a quick dessert.

This quick homemade applesauce recipe makes a healthy snack or fruit dessert for kids. Applesauce is also a fabulous complement to potato pancakes or latkes.

Made with nonfat milk, this comforting rice pudding (delicious for breakfast, too) has a lovely creamy consistency because Italian arborio rice is used.

We cook then cool the beans in advance so they can be heated up and seasoned moments before the meal. If you don't like tarragon, substitute dill or leave it out completely.

These super-rich brownies made chocolaty with plenty of cocoa powder have less fat than other brownies, but stay extra gooey and good with marshmallows, nuts and chocolate chunks on top.

This recipe is reminiscent of a pot roast made with onion-soup mix, but the flavors are true and pure--and nobody misses the excess sodium. (For a slow-cooker variation, see below.)

Skip the greasy mess with this healthy latke recipe by frying your potato pancakes in a waffle iron instead. Serve with sour cream and applesauce for dipping.

A perfect ending to a Passover seder.

Tangy horseradish flavors this smoked salmon cream cheese. Serve it spread on rice crackers for an impromptu cocktail party snack.

It is a holiday tradition to fry latkes in hot oil, but here shredded potato-and-onion pancakes get a coating of matzo crumbs, then are pan-fried in a small amount of oil and finished in a hot oven for a few minutes. The golden-crisp results have only 4 grams of fat and 100 calories per serving--truly a miracle.

These airy coconut cookies get an upgrade with a simple dark chocolate drizzle in this healthy dessert recipe.

The secret to light, fluffy matzo balls is twofold: using seltzer instead of tap water and letting the mixture rest in the refrigerator so it's fully hydrated before cooking. In this easy soup recipe, the vegetables can be finely sliced to make an elegant soup or coarsely chopped or sliced for a more rustic presentation.

A perfect use for leftover cooked rice, this creamy pudding is infused with fragrant lemon zest and cinnamon.

Several readers challenged our test kitchen to come up with a tasty, but healthful, revival of a Jewish dish that usually flaunts a pint of sour cream, a pint of cottage cheese, half a stick of butter, 4 eggs and a cup of milk. We took the challenge--lightly.

Ground almonds, almond flour and coconut sugar combine in this healthy, gluten-free cake recipe. Don't skip the dry sherry syrup! It gives this cake a complex, fruity flavor that results in an extra-moist cake. Serve with afternoon tea, brunch or as a special dessert.

This delicious combination of leeks, rutabaga and celery root is seasoned with fresh thyme. Make it a meal: Serve with roast chicken, like Simple Roast Chicken.

Haroset is a fruit-and-wine concoction eaten during the Passover Seder and said to represent the mortar that the Israelites used to build Pharaoh's temples. Here's a flourless cake that uses those flavors to create a dessert perfect for Passover--and with a luscious, thick, Italian sauce (pronounced zah-bahl-YOH-nay).

Serve these prunes as a dessert or to accompany roast meat. The recipe is adapted from Primorski Restaurant, Brighton Beach, Brooklyn.

Often when you drop in at someone's home in Israel, the hostess will set them out for nibbles.

Olive oil and pine nuts are a simple addition to sautéed spinach.

Floating in a flavorful broth, our matzo balls are light and fluffy but bound together with whisked eggs and only a small amount of canola oil rather than the traditional chicken fat. Plus, this version of Jewish penicillin has plenty of added vegetables, making it a good source for vitamins A and C. Now that's what Doctor Mom ordered!