Recipes

Apple Strudel

(From "Everyday Cooking with Dr. Dean Ornish")

1 med. Apple

1 oz. Raisins

1/4 cup fat-free plain yogurt

1/4 cup fat-free mayo

4 tsp. lemon juice

1 tsp. (Dijon) mustard

8 oz. packet Cole Slaw (I like the red & green cabbage plus carrot type)

Preheat oven to 375 deg F. Put raisins in a small bowl and cover with hot water. Let soften for 20 min. then drain.

Peel, quarter, core, and dice the apples into small pieces. In a large bowl stir together 1 tsp. sugar and the cornstarch. Add the apples and vanilla. Stir to blend. Stir in the 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 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 egg substitute and remaining teaspoon of sugar. Brush over phyllo. Carefully transfer the "rope" to a nonstick baking sheet. Bake until golden brown, about 30 min. Slice and serve immediately.

Serves two greedy people.
About 2 grams of fat, and about 420 calories for the whole strudel
Look for phyllo in the supermarket freezer case. Make sure it has less than 0.5 grams of fat per ounce. (I found some at Gelsons).
A recommended option that I haven't tried is to use a tablespoon of minced candied ginger in the filling instead of the cinnamon.
Vary the amount of raisins, sugar, cinnamon, and vanilla to taste. I use only half a teaspoon of sugar in the filling, and about 1.5 teaspoons of each cinnamon and vanilla extract.
I found it easier to put the phyllo directly onto the baking sheet and to prepare the "rope" on it - transferring it from a work surface can be tricky.

Apple & Raisin Cole Slaw

(Devised from various Slaw recipes on the Internet: http://food.epicurious.com )