Recipe: Rec: Sweet Cheese Strudel

Sweet Cheese Strudel -- from the Eating Well website

1/3 cup granulated sugar
2 teaspoons cornstarch
1 egg white, lightly beaten
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
1 cup part-skim ricotta cheese
1/2 cup raisins
1 tablespoon vegetable oil, preferably canola
1/2 tablespoon butter, melted
8 sheets phyllo dough (14x18 inches), thawed if frozen
2 tablespoons fine dry breadcrumbs
Confectioners' sugar for dusting

Raspberry Coulis (recipe follows)

1. Preheat oven to 350F. Lightly oil a large baking sheet or coat it with nonstick spray.

2. 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 until just combined. Gently fold in raisins. Set aside.

3. In a small bowl, combine oil and butter. Unroll phyllo sheets onto a clean, dry surface; cover with wax paper and then a slightly damp tea towel to prevent the dough from drying out.

4. Lay one sheet of phyllo on prepared baking sheet. Sprinkle with 1/2 teaspoon of oil/butter mixture and spread it around with a pastry brush. (Not all the dough will be covered.) Sprinkle with 1/2 teaspoon breadcrumbs. Repeat with 6 more sheets of phyllo, aligning each sheet over the previous ones. Lay the final phyllo sheet on top; do not sprinkle with oil, but sprinkle with remaining breadcrumbs; reserve remaining oil/butter mixture.

5. Gently spoon cheese filling in a long, 12-by-2-inch mound along one long edge of the phyllo layers, leaving a 3-inch border between the mound and the short 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 strudel, seam-side down, on the baking sheet. Fold and tuck the open ends securely, but not tightly, beneath the roll.

6. Brush strudel with remaining oil/butter mixture. With a sharp paring knife, make four short (1-inch) diagonal slashes along the top of strudel to allow steam to escape. Bake for 35 to 40 minutes, or until the phyllo is golden brown. Carefully transfer strudel to a wire rack and allow to cool completely.

7. Just before serving, dust strudel with confectioners' sugar and slice with a serrated knife. Pool a spoonful of Raspberry Coulis on each dessert plate and top with a slice of strudel.

Makes 8 servings.

Ingredient Note: To ensure the smoothest texture for your strudel filling, check the labels on the part-skim ricotta in your supermarket and choose one that does not contain gums or stabilizers.

Raspberry Coulis

1-1/2 cups fresh or IQF (individually quick-frozen) unsweetened raspberries, thawed
3 tablespoons granulated sugar
2 teaspoons fresh lemon juice
Combine raspberries, sugar and lemon juice in a blender or food processor and blend until smooth. Strain through a fine sieve. Chill until ready to serve.

Makes about 3/4 cup, for 8 servings.

20 calories per tablespoon: 0 grams protein, 0 grams fat, 5 grams carbohydrate; 0 mg sodium; 0 mg cholesterol; 0 grams fiber.