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.

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

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."

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.

Honey and almonds flavor this simple (and gluten-free) cake. It's lovely for afternoon tea or a spring holiday dessert. Be careful not to overbeat the egg whites--they should be white and very foamy, but not at all stiff or able to hold peaks. If you beat them too much, the cake may sink in the middle as it cools.

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.)

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

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.

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.

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.

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.

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!

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.

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.

A perfect ending to a Passover seder.

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.

A splash of pepper-flavored vodka gives this salmon spread a sophisticated flair. If you like, use plain vodka instead but be sure to season generously with freshly cracked pepper before serving. Smoothly pureed nonfat cottage cheese replaces cream cheese and sour cream to cut the fat by about 80 percent.

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.

With the addition of flavorful mushrooms, celery root, garlic, herbs and spices, this matzo ball soup recipe has more vegetables and less sodium than a traditional recipe.

This dazzling pink pear & cranberry sauce has a perfect balance of tart and sweet tastes. It stands in for the applesauce that traditionally accompanies latkes.

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