Passover
Searching for Passover recipes for diabetic people? This article just serves you right. Read to find some diabetic recipes for Pesach.
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Diabetic Passover Recipes

Passover Seder, the Jewish ritual feast, is nothing less than a joyride for the taste buds. However, if you are a diabetic, then you might just have to skip the wine and matzo. Well, not anymore! Being a diabetic does not necessarily mean you have to forego the flavors of the celebration. You can join the party and make the most of the traditional feast with low calorie and low-sugar delicacies. Solemnized on the 15th day of the Hebrew month of Nisan to mark the emancipation of the Jews from the ancient Egypt, the weeklong celebration of Passover is marked by fun, frolic and not to forget, food. It goes without saying that celebrations are incomplete without traditional dishes. This article purely focuses on diabetic people bothered about the amount of sugar and calories entering their diet during the celebration. The diabetic-friendly Passover Seder recipes presented here are sugar-free and low in carbs that will steer you to dig into the food and enjoy the festival to your best without shooting up your blood sugar levels.

Roasted Thyme Potato Slices
Ingredients
  • 5 tbsp Butter (melted)
  • 1 tsp Dried Thyme
  • 2 tsp Kosher Salt
  • 4 Russet Potatoes (scrubbed and cut into ¼ inch slices)
  • 1 tsp Hot Sauce
Instructions
  • Preheat the oven up to 425°F.
  • Take a 9-inch baking pan and mix butter, kosher salt, hot sauce and thyme.
  • Toss the pan gently after adding potato slices and coat them well.
  • Spread the potato slices evenly.
  • Bake them until they turn light brown and tender, for about 40 minutes.
Cinnamon Raisin Kugel
Ingredients
  • 1 tsp Vanilla
  • 1 pkg low-fat Cream Cheese (softened)
  • 3 Eggs
  • ½ cup Low-Fat Milk (2%)
  • ½ cup Golden Raisins
  • 2 tbsp stick Butter (melted)
  • 2 Egg Whites
  • ½ tsp Cinnamon (ground, divided)
  • ¾ cup Equal Sugar Lite
  • 2 tbsp Equal Sugar Lite (optional)
  • 4 cups (8 oz) wide Egg Noodles (cooked, drained)
Instructions
  • Preheat the oven up to 350°F.
  • Beat cream, butter and cheese in a bowl until well blended.
  • To this add Equal Sugar Lite, egg whites, eggs, ¼ tsp. cinnamon and vanilla and mix them well.
  • Add egg noodles and raisins to this mixture and stir well.
  • Now, transfer the ingredients of the bowl to a 13x9 inch greased baking pan.
  • Take a separate bowl and mix 2 tbsps. Equal Sugar Lite with the remaining ¼ cinnamon.
  • Sprinkle this over the egg noodle mixture.
  • Bake this for about 20-25 minutes. To check if your kugel is properly baked, insert a knife. If it comes out clean, you are all done.
  • Serve the dish warm.
Passover Low Carb Chocolate Cake
Ingredients
  • 1 tsp Baking Powder
  • 2 cups Pecans
  • ¼ tsp Salt
  • ¼ cup Butter/ Margarine
  • ½ cup Cocoa
  • ¼ cup Erythritol (Natural Sugar Alcohol)
  • 4 Eggs
  • 1 tsp Vanilla
  • ½ cup Water
  • 1 cup Sugar Substitute
Instructions
  • Preheat the oven to 350°F.
  • Take a spring form pan of 8-inch and grease it.
  • Grind the pecans to a fine powder.
  • To this, add cocoa, salt and baking powder and process them until they are perfectly blend.
  • Add eggs, vanilla, sugar, erythritol, water and butter.
  • Beat the mixture until a smooth batter is obtained.
  • Pour the batter onto the already greased pan.
  • Bake the mixture for 25 minutes, such that you get a clean toothpick when inserted.
  • Remove the cake form the oven and cool it.
  • Garnish and serve.
Baked Potato Pancakes
Ingredients
  • Canola Oil Cooking Spray
  • 2 large Carrots (scraped)
  • 2 large Eggs (beaten)
  • 1/4 cup All-Purpose Flour
  • 6 medium Yukon Gold Potatoes (peeled)
  • 1/4 cup Flat-Leaf Parsley (finely minced)
  • 1/2 tsp Salt
  • 1/4 cup Green Onion (finely chopped)
  • 1/2 tsp Black Pepper (freshly ground)
  • 1 tbsp. Canola Oil
  • Reduced-Fat Sour Cream or Applesauce (optional)
Instructions
  • Preheat oven to 450oF.
  • Oil spray a large non-stick baking sheet.
  • Place the coarsely grated potatoes and carrots in a large sieve and set them aside in a large bowl, so that it nestles securely.
  • Squeeze out the liquid from the vegetables as much as possible and transfer them to a mixing bowl.
  • Add flour, onion, parsley, eggs, oil, pepper and salt and blend them together perfectly.
  • Using a spoon, make 2 ½-inches pancakes on the baking sheet.
  • Bake them for about 6-8 minute on each side until they are golden brown. Turn the sides using a spatula.
  • Transfer the baked pancakes to a warm plate and serve.
  • It is optional to serve with low-fat sour cream.  


Happy Passover