- 1/3 cup raisins
- 3 tablespoons amaretto (almond-flavored liqueur)
- 3 cups coarsely chopped peeled Granny Smith apple (about 1 pound)
- 1/3 cup sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
- 8 sheets frozen phyllo dough, thawed
- Butter-flavored cooking spray
- 2 cups vanilla low-fat ice cream
- Fresh mint (optional)
- calories 211
- caloriesfromfat 15 %
- fat 3.6 g
- satfat 1.2 g
- monofat 0.9 g
- polyfat 1.2 g
- protein 3.1 g
- carbohydrate 40.3 g
- fiber 1.5 g
- cholesterol 5 mg
- iron 0.9 mg
- sodium 121 mg
- calcium 53 mg
How to Make It
Combine raisins and amaretto in a bowl. Microwave at high 1 1/2 minutes; drain well.
Combine raisins, apple, sugar, flour, and cinnamon in a bowl. Toss well, and set aside.
Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Working with 1 phyllo sheet at a time, coat remaining 7 phyllo sheets with cooking spray, placing one on top of the other. Place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together; discard plastic wrap.
Spoon apple mixture along 1 long edge of phyllo, leaving a 2-inch border. Fold over the short edges of phyllo to cover 2 inches of apple mixture on each end.
Starting at long edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly, or strudel may split.) Place strudel, seam side down, on a jelly-roll pan coated with cooking spray. Score diagonal slits into top of strudel using a sharp knife. Lightly spray strudel with cooking spray.
Bake at 350° for 35 minutes or until golden brown. Serve warm with ice cream. Garnish with fresh mint, if desired.