Cherry and Cheese Strudel
Moist centred strudel makes a lovely dessert. ServesG
4 sheets fillo pastry
509 reduced fat cream cheese
lO0g low fat silken tofu (Morinaga)
lOOg low fat vanilla yoghurt
1 egg white ltsp cinnamon
1/2tsp vanilla essence
1/2 tbsp cherry liqueur
lOOg pitted cherries, canned, drained icingsugar
Preheat the oven to 200"C and lightly spray a baking tray with vegetable oil spray.
Using a food processor or electric mixer, combine the cheese, tofu, yoghurt, egg white, cinnamon, essence, liqueur and sweetener until smooth.
Gently fold in the cherries.
Spread the fillo pastry out and lightly spray the first and third sheets with vegetable oil spray.
Gently spoon the filling along the short end of the pastry (leaving 3cm of pastry along the edge and sides). Carefully roll the strudel up, tucking the ends in as you roll. Transfer gently to the baking tray and lightly spray the top of the strudel with vegetable oil spray.
Cook for 25 - 35 minutes or until pastry is golden brown and crispy.
Serve hot with dusted icing sugar sprinkled over the top.
Suggested accompaniment: 1 scoop of low fat ice cream.