This pear-cranberry strudel makes a great holiday or weeknight dessert. The beauty of phyllo, or filo, dough is that it's low fat, has no saturated or trans fat, and no cholesterol, making it a terrfic alternative to regular pastry. It's light, crisp and flaky, and so long as you use butter-flavored cooking spray between layers rather than real melted butter, it's a perfect low fat choice for pies, tarts and, of course, strudels.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
- 2 ripe pears, peeled, cored and chopped
- 2 tsp lemon juice
- 1/2 cup dried cranberries
- 1 tablespoon sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 6 sheets 9-inch by 14-inch phyllo dough, thawed
- Butter-flavored cooking spray
Preparation:
Preheat oven to 350 degrees. Spray a cookie sheet with nonstick cooking spray or lay a silicone baking mat inside.
Place chopped pears in a medium bowl with lemon juice, cranberries, sugar, cinnamon and nutmeg. Stir well.
Place one phyllo sheet on cookie tray and spray with butter-flavored cooking spray. Repeat with next four sheets. Lay final sheet on top. Spoon filling along length of dough sheets, leaving a border of at least 1 inch from the edges. Tuck in the short ends and roll the strudel. Bake seam side down for 25 minutes or until golden. Serves 4.
Per Serving: Calories 168, Calories from Fat 12, Total Fat 1.4g (sat 0.3g), Cholesterol 0mg, Sodium 83mg, Carbohydrate 37.6g, Fiber 3.3g, Protein 1.5g
