Here’s an easy, fast, dessert that is parve, kosher for Passover and so beautiful you’ll make for summer picnics.
1 package Passover Macaroons or Almond Mandel Toast
1 egg white
¾ cup apricot jam (or Smucker’s Simply Fruit)
Fresh fruit – strawberries, blueberries, blackberries, kiwi, mango
Make one of these easy crusts.
You can use either plain or chocolate Manischewitz Coconut Macaroons. Put the macaroons in a blender and whirl them into crumbs. Make 1 ½ to 2 cups. Separate the egg and beat the white to stiff peaks. Fold the egg white into the macaroon crumbs. Spray a 9 inch pie pan with cooking spray and pat the crumbs into the pan. Bake the crust for 12 to 15 minutes at 400 degrees, until lightly browned.
Almond Mandel Toast Crust
From the box of Streit’s Mandel Almond Toast take about 15 cookies. Put them in the blender & whirl them into crumbs. It will make about 1 ¼ cups of crumbs. Separate the egg and beat the white to stiff peaks. Fold the egg white into the crumbs. Spray a 9 inch pie pan with cooking spray and pat the crumbs into the pan. Bake the crust for 12 to 15 minutes at 400 degrees, until lightly browned.
Let the crust cool.
Put the jam in a small saucepan. Add 1 tablespoon of water or Grand Marnier. Heat slowly, stirring. When it is melted and smooth spread a thin layer over the crust. Reserve 3 tablespoons for the top.
Wash, cut and arrange the fruit on top of the jam. Paint the remaining jam over the fruit.
Chill for at least 30 minutes. You can make this a day ahead.