Pear and Raspberry Strudel the Editors of Publications International, Ltd.
Makes 12 servings
|1/2||cup no-sugar-added raspberry fruit spread|
|1/2||teaspoon ground cinnamon|
|4||medium ripe pears, peeled, cored and thinly sliced|
|10||sheets phyllo dough (about 18X14 inches)|
|Butter-flavored nonstick cooking spray|
|Low-fat no-sugar-added ice cream (optional)|
- Preheat oven to 350°F. Combine fruit spread and cinnamon in small bowl; set aside. Combine pears and raspberries in large bowl.
- Place 1 sheet phyllo dough on work surface. Keep remaining sheets covered with plastic wrap and damp kitchen towel. Lightly coat first phyllo sheet with nonstick cooking spray. Place second sheet on top of first; spray with cooking spray. Repeat process with remaining phyllo sheets.
- Add fruit spread mixture to fruit. Spread fruit filling on phyllo to within 2 inches of edges. Starting at short sides, fold each over filling once. Beginning at long side, roll up jelly-roll fashion for roll about 14X5 inches. Place in jelly-roll pan. Lightly coat strudel with cooking spray. Cut diagonal slits about 1 inch apart and 1/2 inch deep along top of strudel.
- Bake 30 minutes or until lightly browned. Cool 30 minutes. Slice diagonally into 12 pieces. Serve warm with ice cream, if desired.
|Serving Size:||1 slice Strudel (1/12 of total recipe) without ice cream|
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||9 %|
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