Source: Harriet Roth's Deliciously Healthy Jewish Cooking p. 83 Penguin Group, NY 1996 ISBN 0-525-9391-8

Yield: 12 servings

1. Preheat the oven to 325 degrees F. Coat a 13 x 9 x 2- inch glass baking dish with vegetable oil cooking spray.

2. Beat the egg substitute and whites with a fork in a large bowl.

3. Add the sugar, pineapple and it's juice, apples, pear, raisin mixture, oil, lemon zest and juice, cinnamon and vanilla. Stir to blend.

4. Add the drained matzo or noodles and mix thoroughly. Transfer the mixture to the prepared baking dish.

5. Bake for 45 minutes. If desired, dot the kugel with the apricot jam during the last 10 minutes of baking.

VARIATION: You may use 12 stewed apricots on top of the pudding instead of jam for an attractive garnish.