1/2 cup dried apricots
1/4 cup raisins
2 1/2 cup thinly sliced pears
1/2 cup maple syrup
1 tbsp lemon juice
1/4 tsp ground cinnamon
1/4 tsp grated nutmeg
8 sheets phyllo dough
A Recipe for
No Fat Pear & Apricot Strudel
My mother's menu consisted of two choices: Take it or leave it. |
| Buddy Hackett |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
This Recipe for No Fat Pear & Apricot Strudel is one of thousands in the Recipes-to-go Fruit Cookbook.
Without ice cream, there would be darkness and chaos. |
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If you enjoy this No Fat Pear & Apricot Strudel Recipe - you should enjoy the recipe collections you can find on the websites below:
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
There is no such thing as a little garlic. |
| A. Baer |
This is a recipe for No Fat Pear & Apricot Strudel from the recipe cookbook of Recipes-to-go (Fruit)
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
Food Tip |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
Per serving: 152 calories, 1.8 grams fat, 2 g dietary fiber, 2 g
protein, no cholestrol, 3 milligrams sodium. Serves 8.
Non-Stick 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 non-stick 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 30-35
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.
Serves: 8
No Fat Pear & Apricot Strudel Recipe brought to you by Recipes To-Go