Apple Strudel with Fresh Berry Sauce

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Apple Strudel With Fresh Berry Sauce

The Joslin Diabetes Great Chefs Cook Healty Cookbook

Serves 6

4 medium-size Granny apples, peeled, cored, quartered, thinly sliced

1/4 cup golden raisins

2 tbsps light brown sugar

1-1/4 tsps ground cinnamon

1/2 tsp ground nutmeg

3 phyllo sheets

1 tbsp butter, melted

1/3 cup Fresh Berry Sauce (recipe follows)

1 tbsp confectioners' sugar

Preheat oven to 375 deg F.

Combine apple slices, raisins, brown sugar, cinnamon and nutmeg in a

baking dish. Bake until fruit is tender, about 15 to 20 minutes. Remove from

oven and allow to cool. Increase oven temperature to 450 deg F.

Layer phyllo sheets on a large nonstick baking sheet. Mound fruit mixture

in a row running along 1 of the short sides of phyllo, leaving about 1-1/2

inches empty around apples on sides. Fold the close short side over the

apples and fold in the long sides. Roll phyllo and filling over onto itself

to form a strudel roll. Place roll seam-side down on baking sheet. Brush top

of strudel with butter. Score strudel with a sharp knife to divide into 6

portions.

Bake until golden, about 10 to 15 minutes. Cool 10 minutes, then cut.

Decorate 6 dessert plates with Fresh Berry Sauce and top with strudel.

140 Calories;3g Fat;1g Protein;29g Carbs;3g Fiber;5mg Chol;51mg Sodium

Fresh Berry Sauce

1/2 cup fresh berries (raspberries, blueberries or sliced strawberries)

1 tbsp honey

2 tsps cherry brandy (optional)

2 tbsps white wine

Combine all ingredients in a blender. Puree until smooth. Strain to remove

seeds.