10-12 servings

Hands on: 10 minutes

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Total time: 10 minutes

Haroset is placed on the Seder plate to symbolize the mortar used by Jewish slaves in Egypt. It is eaten at certain times during the Seder as the story of Passover is recounted.

3 tablespoons slivered almonds

3 tablespoons chopped walnuts

3 tablespoons sunflower seeds (omit or substitute if custom prohibits it)

2 sweet apples, like Galas

Finely grated zest and juice of 1 lemon

8 pitted dates, finely chopped

1/4 cup honey

1/4 cup kosher-for-Passover red wine

1 teaspoon ground cinnamon

3 to 4 tablespoons matzo meal

In a dry skillet over medium heat, roast almonds, walnuts and sunflower seeds until fragrant and lightly browned, about 2 to 3 minutes. Transfer to a mixing bowl. Peel, core and coarsely grate the apples. Stir them into the nut mixture, and add the lemon zest and juice, dates, honey, wine, cinnamon and 3 tablespoons matzo meal. Adjust the seasoning, adding lemon juice for tartness or honey for sweetness; if the mixture seems too wet, add a little more matzo meal.

— Adapted from "Healthy Jewish Cooking" by Steven Raichlen (Penguin Group, $29.95)

Per serving: 125 calories (percent of calories from fat, 27), 2 grams protein, 20 grams carbohydrates, 2 grams fiber, 4 grams fat (less than 1 gram saturated), no cholesterol, 143 milligrams sodium.