Carmelized Pear Strudel

By barbsjustagirl

Nutritional Analysis: 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

Ingredients

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

Preparation

Step 1

* 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. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat five times with remaining phyllo.
* 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.