Makes: 8 servings
Preparation Time: 10 to 15 minutes
Cooking Time: 25 to 30 minutes
Ingredients
2 (15 oz.) cans light pear slices in juice, drained
1/3 cup frozen no sugar added cranberries, thawed and finely chopped
1/4 cup chopped walnuts
1 Tbsp. Splenda
1/2 tsp. cinnamon
6 frozen phyllo sheets, thawed
2 Tbsp. light margarine spread, melted
4 Tbsp. finely crushed graham cracker, cornflakes, or plain bread crumbs
8 Tbsp. fat-free whipped topping
Preparation
1. Preheat oven to 350 degrees.
2. Combine pears, cranberries, walnuts, Splenda, and cinnamon in a medium bowl and toss well. Set aside.
3. Remove the phyllo sheets from their package and lay them out flat. Cover them with a damp paper towel to prevent them from drying out. Place one phyllo sheet on a flat surface with the long edge parallel to the edge of the surface. Brush lightly with melted margarine and sprinkle lightly with crumbs. Place another sheet on top of the first, brush with margarine, and sprinkle with crumbs. Repeat with the remaining sheets.
4. Place pear filling onto the phyllo, creating a log about 2 inches away from one long edge. Gently roll filling in phyllo and place the rolled log seam side down on a sheet pan coated with cooking spray. Brush strudel lightly with any remaining margarine.
5. Bake strudel for 25 to 30 minutes or until browned and heated through. Let the strudel stand 5 minutes, sprinkle with cinnamon, and slice gently using a serrated knife.
6. Serve strudel with a tablespoon of the whipped topping.
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Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
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