The trick to keeping this recipe low in fat and calories is using phyllo dough instead of puff pastry. Phyllo dough can be hard to work with but we discovered parchment paper makes things a lot easier. Place a sheet of it on both your work surface and your baking sheet. Lay your phyllo dough on top of the paper on your work surface. This will allow you to move the dough around if you need to, and it won’t stick to the paper. We happened to find an 80-calorie, cinnamon and brown sugar flavored cream cheese and just HAD to use it here. If you can find it, it’s well worth it and blends really well with the other ingredients! We also added dried cherries to this recipe, but any dried or fresh fruit will do.

Ingredients

2 tbsp Margarine, divided

3-4 medium Apples, peeled and chopped

1 ½ tsp Nutmeg

1 ½ tsp Cinnamon

1 ½ tsp All Spice

1 tbsp Light brown sugar

½ cup dried Cherries

Splash Dry Sherry

Splash Limejuice

1 tsp Vanilla extract

Dash Salt

4oz 80-calorie Cream Cheese (we found a brown sugar and cinnamon flavor!)

6 sheets Phyllo dough

½ cup Graham cracker crumbs

¼ cup Confectionary sugar

How to make it

Preheat the oven to 350 degrees

In a large skillet melt 1½ tablespoons of your favorite margarine. Add the chopped apples, nutmeg, cinnamon, all spice, brown sugar, dried cherries, sherry, lime juice, vanilla extract and salt, and sauté for 5-7 minutes or until the apples are soft. Transfer the apple mixture to a large mixing bowl and stir in the cream cheese.

Place 2 sheets of phyllo dough onto your work surface.

Kevin’s Tip: To help keep the phyllo dough moist, make sure to have a damp towel near by and place it over the unused sheets until you’re ready to use them.

Spray the sheets with cooking spray and spread ½ of the graham cracker crumbs evenly across the surface of the dough. Add two more sheets and repeat the process with the cooking
spray and graham cracker crumbs. Add two more sheets of phyllo dough.Spoon the apple mixture over the dough covering the whole surface.

Beginning at the bottom of the 12” side (the shorter end), roll the dough up to the top making a log. Place the log onto a cookie sheet, seam side down. Using a pastry brush, brush melted margarine around the outside of the log. Place in the oven and bake for 25-30 minutes or until golden brown. Let sit for 10 minutes, sift confectionary sugar over the top, slice and enjoy!

 

Serving Size: 1 slice – about an inch thick

Fat 3g | Calories 117| Carbs 22g | Protein 2g | Fiber 2g