INGREDIENTS

INSTRUCTIONS

Phyllo dough, low in calories and fat, is a crisp counterpoint to the
creamy cheese filling.  To make filling: In a small bowl, combine
sugar, cornstarch, egg  white, vanilla and lemon zest; stir gently
until well combined. With  a rubber spatula, gently fold in ricotta
cheese just until combined.  Gently fold in raisins. Set aside.  To
make strudel: 1. Preheat oven to 350øF. Lightly oil a large baking
sheet or coat it with nonstick cooking spray.  2. In a small bowl,
combine oil and butter. Unroll phyllo onto a  clean, dry surface; cover
with wax paper and then a slightly damp tea  towel to prevent the dough
from drying out.  3. Lay one sheet of phyllo on the prepared baking
sheet. Sprinkle  with 1/2 teaspoon of the oil/butter mixture and spread
it thin with a  pastry brush. (Not all the dough will be covered.)
Sprinkle with 1/2  teaspoon breadcrumbs. Repeat with 7 more sheets of
phyllo, aligning  each sheet over the previous ones. Over the eighth
layer, sprinkle  all the remaining breadcrumbs; reserve the remaining 1
1/2 teaspoons  of the oil/butter mixture.  4. Gently spoon the cheese
filling in a long, 12-by-2-inch mound  along one long edge of the
phyllo layers, leaving a 2-inch border  between the mound and the edges
of the phyllo. Fold up the long edge  and loosely roll up the strudel.
(Do not roll too tightly; the  filling will expand during baking.) Set
the strudel seam-side down on  the baking sheet. Fold and tuck the open
ends securely but not  tightly beneath the roll.  5. Brush the strudel
with the remaining oil/butter mixture. With a  sharp paring knife, make
four short (1-inch) diagonal slashes along  the top of the strudel to
allow steam to escape. Bake for 35 to 40  minutes, or until the phyllo
is golden brown. Carefully transfer the  strudel to a wire rack and let
cool completely. Just before serving,  dust with confectioners' sugar.
Serve the strudel at brunch, or dress it up at dinner with a
strawberry puree.  165 Calories per serving: 5 G Protein 5.0 G Fat 25 G
Carbohydrate 110  MG Sodium 11 MG Cholestrol 1.0 G Fiber Posted to
MM-Recipes Digest  by Julie Bertholf <jewel1@ix.netcom.com> on Mar 24,
1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1345
Calories From Fat: 400
Total Fat: 45.2g
Cholesterol: 92.7mg
Sodium: 847.1mg
Potassium: 1088.7mg
Carbohydrates: 200.3g
Fiber: 5.3g
Sugar: 118.2g
Protein: 42g