Cherry Pie Recipe - Cherry Strudel

Cherry Pie Recipe - Cherry Strudel

Thanks to frozen fillo (phyllo) sheets and canned cherries, this dessert couldn't be easier! Recipe from 1,001 Delicious Desserts For People With Diabetes, by Sue Spitler with Linda Eugene, RD, CDE, and Linda R. Yoakam, RD, MS, ©2002 by Surrey Books, Inc.

• 1/2 cup dry unseasoned bread crumbs, divided
• 1 Tbsp margarine
• 6 sheets frozen fillo (phyllo), thawed
• 2 Tbsp vegetable oil
• 1 egg white, beaten
• 2 cans (16-ounces each) pitted tart pie cherries, drained
• 1/3 cup sugar
• 1 tsp freshly grated lemon rind
• 1 tsp ground cinnamon
• Butter-flavored vegetable cooking spray

Cook bread crumbs in margarine in small skillet over medium heat until light brown, stirring frequently. Set aside.

Place 1 sheet phyllo dough on counter (Important: cover remaining phyllo with damp kitchen towel to prevent drying); brush lightly with combined oil and egg white. Top with second sheet phyllo and brush with egg white mixture; repeat with remaining phyllo and egg white mixture. Sprinkle with toasted bread crumbs, reserving 2 teaspoons.

Mound cherries along one long edge of phyllo; sprinkle with combined sugar, lemon rind, and cinnamon. Fold over short edges of phyllo and roll strudel from long edge. Place on greased baking sheet. Spray generously with butter-flavored cooking spray. Score strudel diagonally into serving pieces. Sprinkle with reserved 2 teaspoons toasted crumbs.

Bake in pre-heated 350°F oven until golden, about 20 minutes; cool on wire rack. Makes 8 Servings.

Per Serving: 188 Cal; 6 g Total Fat (1 g Sat Fat); 31 g Carb; 00 mg Cholesterol; 159 mg Sodium; 3 g Protein. Exchanges: 1 Bread; 1 Fruit; 1 Fat.

Cherry Pie Recipe - Cherry Strudel