Apple and blueberry strudel
There is nothing nicer than hot pudding when there is snow outside (which there is!). WIth plenty of stewed apple in the freezer (thanks to the generosity of our apple tree) and a packet of filo pastry needing to be used in the fridge, strudel was a logical choice. I tend to use filo rather than regular pastry as with filo you can control how much fat is in the dish – the fat comes from the butter/oil brushed between layers rather than being present in the pastry itself (as with regular pastry).
Regular apple pie can have around 30 – 40g fat per slice while this strudel has no more than 5g fat per serve. You can have the same sized portion for way less kilojoules and fat. And it tastes just as delicious!
Blueberries are an optional extra which as well as boosting flavour contribute valuable antioxidants for the brain.
Serve with yoghurt cream instead of regular cream and you have a dessert that wins on all counts!
Time to prepare 45 minutes
4 large apples, peeled and sliced
1 lemon, grated rind and juice
1/4 cup firmly packed brown sugar
1/4 cup water
1 cup blueberries (frozen or fresh)
6 sheets of filo pastry
1 tablespoon polyunsaturated margarine, melted
Icing sugar to dust
1. Preheat oven to 180oC. Combine apples, lemon rind and juice, sugar, and water in a saucepan. Stir over low heat without boiling until the sugar is dissolved. Bring to boil, simmer uncovered about 10 minutes or until apples are just tender. Stir occasionally. Drain apples, reserving juice. Cool.
2. Place a sheet of filo pastry on a board or bench; brush lightly with melted margarine. Continue until you have 6 sheets layered, reserving enough margarine to brush the outside. Alternatively, use oil spray.
3. Spoon apple mixture about 3 cm in from long edge of pastry leaving a 5cm border at each end. Sprinkle with blueberries then tuck ends in and roll strudel up. Brush outside surface with remaining margarine. Place strudel on lightly oiled oven tray Bake for about 20 – 25 minutes or until browned.
4. Dust with icing sugar and serve immediately. Serve with yoghurt pouring cream and reserved juice from the apple.
Healthy habits - apply to other recipes
- basing dessert around fruit
- including blueberries; great antioxidants for the brain
- using filo instead of regular pastry – less fat, less kilojoules
- using minimum quantity of heart healthy margarine instead of butter – less fat, better fat
- serving with yoghurt cream rather than regular cream – less fat, source of calcium
Yoghurt pouring cream
A delicious low fat alternative to pouring cream for cakes and desserts
Makes around 1 cup Time to make: 5 minutes
1/3 cup trim (skim) milk
3/4 c up low fat yoghurt
1 teaspoon vanilla essence
2 tablespoons icing sugar (optional)
Combine all ingredients in a bowl and mix well. Leave to thicken up a little before serving