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Sephardic Wine and Fruit Pudding
Source: Recipe from Vegetarian Celebrations ~ Festive Menus for Holidays and Other Special Occasions, Updated Edition, ©1990, 1996 by Nava Atlas.

Kosher and vegetarian dessert of dried fruit with cinnamon and walnuts.

Prep Time: 8 hours
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 24 servings
Amount Per Serving
Calories 78.6
Total Carbs 9.1 g
Dietary Fiber 0.8 g
Sugars 4.5 g
Total Fat 3.8 g
Saturated Fat 0.4 g
Unsaturated Fat 1.9 g
Potassium 72.7 mg
Protein 1.9 g
Sodium 11.5 mg
Dietary Exchanges
1 Fat , 1/2 Fruits , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 cup  dried apricot halves
0 1/2 cup  chopped dates
0.3333 each  seedless raisins
0 3/4 cup  Wine, all table types
2 each  eggs
2 each  egg whites
4 oz  honey
0 3/4 cup  matzoh meal
1 tsp  ground cinnamon
2 tbsp  canola oil
0.6667 cup  chopped walnuts
1 each  cooking spray
  1. Combine the dried fruits with the wine in a small mixing bowl. Let soak overnight or for the good part of a day, then drain off any excess wine.
  2. Preheat oven to 350 degrees. Combine the remaining ingredients in a mixing bowl, then stir in the soaked fruits. Pour into a nonstick cooking spray-coated 9 x 13 inch baking pan.
  3. Bake, covered, for 45 minutes, then uncover and bake for 15 minutes more, or until the pudding looks dark but still moist and springs back at a gentle touch. Cool, and cut into small squares or diamonds to serve.

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