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By blucoat on April 12, 2012
"This is a moist, sweet, and easy to prepare Passover recipe from Cindy Faigin. I found it on another recipe website (allrecipes.com). You can make this dish ahead of time and then bake it when needed. Recipe can be doubled."
Prep Time: 20 mins
Total Time: 1 hrs 5 mins
By Chava Cohen on April 12, 2009
By blucoat on April 12, 2009
"This delicious, easy, and pareve mousse recipe was printed in the "New York Times" (March 2007) and adapted from "Dulce lo Vivas: La Reposteria Sefardi," ("Live Sweet: the Sefardi Bakery") by Ana Bensadón. It can also be baked as a cake (at 350F for about 50 minutes). Mousse must be chilled for 24 hours."
Prep Time: 15 mins
Total Time: 25 mins
By Studentchef on February 23, 2009
By Susiecat too on April 7, 2008
"Sinfully rich, a first-class dessert appropriate for special occasions. Especially impressive served in champagne flutes with a few fresh berries on top. This can also be used as a filling, spread or piped into another dessert recipe.
From "Passover Desserts" by Penny W. Eisenberg. (Pareve)"
Prep Time: 40 mins
Total Time: 40 mins
By Mirj on March 16, 2007
"I had a guest on a low carb diet and she gave me this recipe. It's really lemony and delicious. There was a slight aspartime aftertaste, but for those trying to cut back on the carbs it's a great dessert! Prep time includes chilling."
Ingredients: egg whites, egg yolks...
Prep Time: 2 hrs 10 mins
Total Time: 2 hrs 15 mins
By Mirj on March 7, 2007
By Pets'R'us on November 26, 2004
"No flour in this pudding, the sponge topping is made with ground almonds, good warm or cold but best warm with lightly whipped cream and at its very best warm with vanilla ice cream!!"
Prep Time: 20 mins
Total Time: 1 hrs 10 mins