Apple Strudel                                                                           <home>

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

1 Tbs. Raisins

1/2 cup hot water

3 med. apples - Golden Delicious or Rome Beauty

2 tsp. Sugar

2 tsp. Cornstarch

1 tsp. Cinnamon

1 tsp. vanilla extract

3 (12 by 16 inch) sheets phyllo dough

1 Tbs. liquid egg substitute

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 )

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)

Quarter & core the apple, and grate it into a bowl. Add all the all the other ingredients except the Cole Slaw. Mix well. Add this dressing to the Cole Slaw & toss to coat evenly.

• Two generous servings as a main course, or at least four servings as a side dish.
• About 400 calories for the whole slaw, and virtually no fat.
• Optionally, you can add 1 oz. of chopped cashews or walnuts to the dressing