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'Light' Recipes For
A Healthful Shavuot
1-f,"\/1 SPRI-NG CURS
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GLORIA KAUFER GREENE
Special to The Jewish News
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havuot, the pilgrim-
age festival which we
celebrate on the sixth
and seventh days of the
Hebrew month of Sivan (this
year corresponding to May 22
and 23), commemorates the
Revelation of God at Mount
Sinai and His giving the
Torah to the Jewish people.
For several symbolic reasons,
it has become traditional for
Jews around the world to dine
on cheese during this holiday.
One of the most prevalent
explanations for this custom
is that Israel is described as
a "land of milk and honey" in
Exodus. And the "Song of
Songs" says that "honey and
milk are under thy tongue."
In addition, the Torah is said
to nourish the adult mind just
as milk nourishes a baby's
body.
Shavuot holiday foods that
have become popular among
Ashkenazic Jews include
cheese blintzes (because of
the filling, and also because
two oblong blintzes placed
next to each other resemble
the Two Tablets of the Law),
cheesecake, cheese kreplach,
and dairy lokshen kugel.
Sephardic favorites include
cheese borekas (flaky turn-
overs made with pastry or filo
dough and filled with a varie-
ty of cheeses and calsones (a
Jewish cousin of ravioli).
These foods are so delect-
able that they are often eaten
year 'round in many Jewish
households. Recently, how-
ever, I have been bombarded
with resquests for "more
healthful" versions of such
fare. The problem is that
almost all traditional Jewish
dairy dishes are rich in
saturated fat and cholesterol
thanks to the generous use of
high-fat cheeses and whole
eggs. But many Jews (par-
ticularly older Ashkenazim
who are very accustomed to
dining on fat-laden animal
products) have learned that
they are at high risk for heart
disease, and have been told by
doctors that they must dra-
matically reduce their intake
of fat and cholesterol.
Does that mean an end to
Shavuot celebrations with
blintzes and cheesecake?
Some "old world" recipes may
have to go, but many can
probably be adapted to a more
healthful, modern lifestyle.
For instance, you can sub-
stitute two egg whites for one
whole egg or three egg whites
for twowhole eggs in baked
goods and similar recipes that
call for several eggs. Or you
may prefer to use an egg
white-based liquid egg substi-
tute when more substance
and flavor are needed (such as
kugel).
Plain lowfat or nonfat
yogurt can be substituted for
sour cream. And lowfat cot-
tage cheese, part-skim ricotta,
or neufchatel can take the
place of most (or all) of the
cream cheese in cheesecakes
and cheese fillings.
Since cottage cheese and
yogurt may be a bit more
watery than their high-fat
counterparts, it is often a
good idea to add a tablespoon
or two of flour to baked
recipes in which you substi-
tute large amounts of these
ingredients.
When planning holiday
meals, be sure to keep in
mind that Shavuot is histori-
cally a harvest festival
celebrating an abundant
wheat crop as well as the first
choice fruits and vegetables
to ripen. Thus, it's a perfect
time to enjoy fiber-rich whole
grain bread, cracked wheat
salads, and fruit desserts, as
well as cheese-filled dishes.
Following are some tasty
Shavuot recipes that are
traditional in taste but
modern in nutritional value.
"LIGHT"
CHEESE BLINTZES
These cheese blintzes are
Continued on Page 70