APPLE-RAISIN STRUDEL

4 Apples, preferably Rome Beauty or Golden Delicious
½ Cup hot water
1 Tablespoon raisins
1 Tablespoon cornstarch
1 Tablespoon plus 1 teaspoon sugar
1 Tablespoon plus 1 teaspoon minced candied ginger (or dash of cinnamon)
1 Teaspoon vanilla extract
3 Sheets (14 by 18-inch) phyllo dough
1 Tablespoon liquid egg substitute

Preheat oven to 375F. Put raisins in a small bowl and cover with ½ cup hot water. Let soften 20 minutes, then drain. Peel, quarter, core, and dice the apples into small pieces. In a large bowl, stir together 1 tablespoon sugar and the cornstarch. Add the apples, ginger, and vanilla. Stir to blend. Stir in raisins.

On a large work surface, stack the phyllo sheets one on top of the other, with the longer side nearest you. Leaving a 2-inch border along the bottom and a 1-inch border along the sides, spoon the apple filling onto the bottom third of the phyllo in a long 2-inch-wide cylinder. Starting from the bottom edge, roll the phyllo up and over the filling to make a long fat rope. Squeeze the short sides shut with your fingers. In a small bowl, whisk together the liquid egg substitute and remaining 1 teaspoon sugar. Brush over phyllo. Carefully transfer the “rope” to a baking sheet, either nonstick or lightly sprayed with nonstick spray. Bake until golden brown, about 30 minutes. Slice and serve immediately.

Serving size: ¼ of the strudel
Calories: 143
Fat: 0.7 g
Cholesterol: 0 mg
Carbohydrate: 54.5 g
Protein: 3.5 g
Sodium: 76 mg

TIP: Look for phyllo in the supermarket freezer case. Be sure to read the label to find phyllo that has less than 0.5 g of fat per ounce. Athens Pastries and Frozen Foods makes a phyllo that meets this standard. Thaw it in the refrigerator.

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