Recipe - No-Fat Pear And Apricot Strudel

One half cup Dried apricots
One fourth cup Raisins
2 One half cup Thinly cut or sliced up pears
One half cup Maple syrup
1 tablespoon Lemon juice
One fourth teaspoon Ground cinnamon
One fourth teaspoon Grated nutmeg
8 Sheets phyllo dough

Per serving: 152 calories, 1.8 grams fat, 2 g dietary fiber, 2 g protein,
no cholestrol, 3 milligrams sodium. Serves 8.

NonStick buttered flavored cooking spray

In a 1 quart saucepan, combine the apricots and raisins. Add water to
cover. Simmer over medium heat for 15 minutes or until the fruit is soft.

Drain and coarsely chop. Transfer the fruit to a medium bowl. Stir in the
pears, maple syrup, lemon juice, cinnamon and nutmeg. To keep dough from
drying as you work, unroll it onto a counter and cover with a berely damp
towel. Peel off 1 sheet of phyllo and place it flat on a dry section of
the counter. Spray lightly with butter flavored nonstick spray. Top with
a second sheet and brush very lightly with water. Repeat the process,
coating alternate sheet with either spray or water, until all 8 sheets have
been used. Spoon the pear mixture onto the dough, positioning it along the
lower half of the long side of the rectangle and leaving a 1 inch border on
the sides and bottom. Fold in the sides and coat lightly with the spray.

Starting at the bottom, roll the strudel to enclose the filling. Coat a
cookie sheet with the spray. Transfer the roll, seam side down, to the
sheet. Brush the top lightly with water. Bake at 350 F for 3035 minutes,
or until golden. Serve warm or cold. To make slicing easier, use a
serrated knife. Serves 8.

Origin: June Issue Prevention Shared by: Sharon Stevens.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini