Fruit and sorbet are the best options. The above information was developed in cooperation with The American Heart Association. I reduce a portion of the egg yolks in gefilte fish and matzo balls. The results are good, but not always perfect. Additional whites successfully substitute 20 percent of the yolks in traditional gefilte fish.
Matzo balls are more dependent on egg yolks and fat for their cohesiveness.
Well-made soup stock is a critical base for low fat soups, sauces and gravy. Vegetable and chicken stocks, always great cooking assets, are especially important in the Passover kitchen. Make vegetable stock, generously flavor and freeze. Defrost, simply add choices of fresh vegetables and herbs. Likewise defatted chicken stock accepts many flavors, and of course, floats the marvelous matzo ball.