| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Chocolate, Fruits, Desserts |
8 |
Servings |
INGREDIENTS
| 1/3 |
c |
Amaretto |
| 1/4 |
c |
Sugar |
| 2 |
tb |
Water |
| 1 |
c |
Dried apricots; thinly sliced |
| 1 |
tb |
Crystallized ginger; chopped |
| 1/2 |
c |
Semisweet chocolate chips |
| 8 |
|
Sheets phyllo dough |
|
|
Butter-flavor cooking spray |
| 4 |
|
Apricots; diced, optional |
INSTRUCTIONS
FILLING
REMAINING INGREDIENTS
1. Prepare filling: Combine first 3 ingredients in a medium bowl. Microwave
at HIGH 1 1/2 minutes or until sugar dissolves, stirring after 45 seconds.
Stir in dried apricots and ginger; cover. Microwave on HIGH 3 minutes; let
stand 5 minutes. Place apricot mixture in a food processor or blender;
process until coarsely chopped. Spoon apricot mixture into bowl; cover and
cool completely. Stir in 1/4 c chocolate chips.
2. Preheat oven to 350°F.
3. Place 1 phyllo sheet on work surface (cover remaining dough to keep from
drying); lightly coat with cooking spray. Working with 1 sheet at a time,
coat remaining 7 phyllo sheets with cooking spray, placing one on top of
the other. Place a sheet of plastic wrap over the phyllo, pressing gently
to seal sheets together; discard plastic wrap.
4. Spoon filling along 1 long edge of phyllo, leaving a 2" border. Fold
over the short edges of phyllo to cover 2" of filling on each end.
5. Starting at long edge with 2" border, roll up jelly-roll style. Do not
roll tightly, or the strudel may split. (Strudel may be frozen for up to
five days at this point.) Place strudel, seam side down, on a baking sheet
coated with cooking spray. Score 7 diagonal slits into top of strudel using
a sharp knife. Lightly spray strudel with cooking spray. Bake for
30 minutes or until golden.
6. Place 1/4 c chocolate chips in a small heavy-duty zip-top bag, and seal.
Submerge bag in very hot water until chips melt. Snip a tiny hole in 1
corner of bag; drizzle chocolate evenly over each of 8 dessert plates. Cut
strudel diagonally into 16 slices using a serrated knife dipped in hot
water; arrange 2 slices over chocolate drizzle. Garnish each serving with
diced apricot, if desired.
Per serving: 219 Calories; 4g Fat (19% calories from fat); 3g Protein; 40g
Carbohydrate; 1mg Cholesterol; 95mg Sodium
Recipe by: Cooking Light 4/98
Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Nov 4,
1998, converted by MM_Buster v2.0l.
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