.
Ingredients:
butter flavored cooking
spray
1 1/2 pounds (720 g) Bartlett
or D'anjou pears, peeled, cored, and thinly sliced
1 teaspoon (5 ml) grated
lemon zest
2 teaspoons (10 ml) fresh
lemon juice
2 tablespoons (30 g) one-to-one
sugar substitute
1 sheet frozen puff pastry,
thawed
2 tablespoons (30 g) slivered
almonds, toasted
1/2 teaspoon (2.5 ml) sugar
mixed with 1/2 teaspoon (2.5ml) ground cinnamon
Instructions:
Preheat oven to 425°
F (220°C), Gas Mark 7. Cover a cookie sheet with parchment paper.
Lightly coat a nonstick
skillet with cooking spray. Add the pears and sauté for 2 minutes.
Stir in the zest, juice and sugar substitute. Cook until the pears are
just cooked through. Set aside.
On a floured surface, roll
the puff pastry out to make a 121/2 X101/2 inch (31.25 X 26.25) rectangle.
Drain the fruit of any excess
liquid. Sprinkle the almonds on the pastry and then place the pears down
the middle of the puff pastry to within 1/2 inch (1.25 cm) of the edge.
Spray the edges of the pastry and then cover the fruit with the pastry,
folding it into thirds. Place strudel with seam side down on the prepared
cookie sheet. With a knife make slashes every 2 inches (5 cm). Sprinkle
with cinnamon sugar. Coat with cooking spray. Bake for 25-30 minutes until
puffed and brown. Allow strudel to cool to room temperature, then transfer
to a serving platter. Wrap with plastic wrap to transfer to the picnic
site. When ready to serve, cut strudel into 8 pieces.
Nutrition Facts:
Amount Per Serving:
214 calories (38% calories
from fat), 3 g protein, 10 g total fat (2.0 g saturated fat), 32 g carbohydrates,
4 g dietary fiber, 0 cholesterol, 101 mg sodium
Diabetic exchanges:
2 carbohydrate (1 bread/starch, 1 fruit), 2 fat
Quantity:
Serves 8
Courtesy Of:
diabetic-recipes.com
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