Passover Fruit Casserole

The recipe is being posted for ZWT II. The recipe source is: holidays.net/passover/recipes/pasfrut. SPECIAL NOTE: The author commented that "I first came across this recipe as a low-cholesterol concept for Pesach cooking. My family loved it, but I found it horribly sweet. Because dried fruits are themselves so sweet, I think the sugar can be cut to 3/4 cup (even 1/2 cup). My guess is the oil could also be cut to 3/4 or 2/3 cup. Other fruits can be substituted. I used dried pears (for example) when I couldn't find pineapple." (Times do not include soaking time for fruit)

• Ready In: 1 hr 5 mins
• Serves: 8
• Yields: 8 1/2 cup servings

Ingredients

• 1⁄2 cup  dried apricot
• 1⁄2 cup prune
• 1⁄2 cup  dried pineapple
• 1⁄2 cup raisins
• 3  apples (pared & sliced)
• 9  egg whites
• 1  cup  oil
• 1  cup sugar
• 1  cup  fine matzo meal
•  cinnamon

Directions

1. Put apricots, prunes & pineapple in a bowl. Pour boiling water over them to cover. Let stand for at least 1 hour & drain.
2. Add raisins & sliced apples.
3. Beat egg whites (adding sugar gradually) to a stiff meringue. Add oil & matza meal. Mix thoroughly, but gently. Fold batter into the fruit.
4. Transfer to an oiled, glass baking dish (about 12"x15"). Sprinkle w/cinnamon & bake 45 minutes at 350 F or 160°C.
5. NOTE: The RZ system apparently doesn't accept matza as a correct spelling & chgs the word to matzo -- despite my efforts.