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Caramelized Pear Strudel

This is an easy and stylish dessert that's sure to please everyone. Best served warm, the holiday treat is delicious with a scoop of light vanilla ice cream or reduced-fat whipped topping on the side. —Leah Beatty of Cobourg, Ontario

10 ServingsPrep: 35 min. + cooling Bake: 20 min. + cooling

Ingredients

1/2 cup sugar
1 tablespoon cornstarch
3 large pears, peeled and finely chopped
1/2 cup fresh or frozen cranberries, thawed
2 tablespoons butter
1/2 cup dried cranberries
1 teaspoon ground ginger
1 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
6 sheets phyllo dough (14 inches x 9 inches)
Cooking spray
1 teaspoon confectioners' sugar

Directions

In a large bowl, combine sugar and cornstarch. Add pears and
cranberries; toss gently to coat. In a large nonstick skillet, melt
butter over medium-high heat. Add fruit mixture; cook and stir for
7-8 minutes or until cranberries pop. Stir in the dried cranberries,
ginger, orange peel and cinnamon. Cool.
Line a baking sheet with foil and coat the foil with cooking spray;
set aside. Place one sheet of phyllo dough on a work surface; coat
with cooking spray. Repeat layers five times. (Keep phyllo dough
covered with plastic wrap and a damp towel until ready to use each
sheet.)

2 of 2

Caramelized Pear Strudel (continued)

Directions (continued)

Spread cranberry mixture over dough to within 1 in. of edges. Fold in
sides. Roll up, starting at a long side. Place seam side down on
prepared baking sheet.
Bake at 400° for 20-23 minutes or until golden brown. Remove from
pan to a wire rack to cool. Dust with confectioners' sugar before
serving. Yield: 10 servings.

Nutrition Facts: 1 slice equals 139 calories, 3 g fat (1 g saturated fat), 6 mg cholesterol, 50 mg sodium, 30 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.