Monday, October 8, 2007

Delicious Apple Strudel from SELF Magazine!!

I love Mondays because I always cook at home on Mondays - except tonight - we have a Dodgeball game, wish us luck! Tomorrow night, I will make a tuna burger recipe - I will be sure to update the blog and let you know how it turns out.

I got an e-mail today about a tasty Apple Strudel from Self magazine, which means it will be uber-healthy! Check it out:

October 8, 2007 Apples are such a nutritional powerhouse, you may want to enjoy more than one a day—and this dessert from Cal-a-Vie Spa in California makes it easy. Don't feel guilty about going back for seconds, this strudel helps both your heart and lungs.
Serves 8

6 Granny Smith apples, peeled, cored and cut into 1/4-inch slices
1/2 cup dried cranberries or cherries1
1/2 cups brown sugar
1 tsp cinnamon
6 sheets phyllo dough, thawed
Vegetable oil cooking spray
1/2 cup amaretti cookie or graham cracker crumbs
1/2 cup fresh or frozen raspberries (thawed)
12 oz nonfat vanilla yogurt (optional)

Heat oven to 350°F. In a 12-inch nonstick pan over medium heat, cook apples with dried fruit, sugar and cinnamon until tender, about 10 minutes. Let cool, reserving liquid for optional sauce. Layer 2 phyllo sheets on top of each other. Coat top of phyllo layer with cooking spray; sprinkle with 1/3 of cookie crumbs. Layer 2 more sheets of phyllo on top, coat with cooking spray, then crumbs; repeat once more. Spread apple mixture on top; roll up from the shorter end. Coat a cookie sheet with cooking spray. Place strudel on sheet and bake 25 minutes or until golden brown. Let cool. Cut into 8 pieces. Place a slice on each plate; top with berries. Optional sauce: Mix yogurt with reserved liquid and drizzle over slices.

THE SKINNY 240 calories per serving1.5 g fat (0.3 g saturated)57 g carbs1.7 g protein2.7 g fiber

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