|Servings Per Recipe: 6|
|Amount Per Serving|
|Calories||155||Total Fat||7 g|
|Saturated Fat||4 g||Cholesterol||15 mg|
|Sodium||89 mg||Total Carbs||23 g|
|Dietary Fiber||2 g||Protein||2 g|
Set a rack in the center of the oven. Preheat the oven to 375° F. Line a baking sheet with aluminium foil and coat the foil with cooking spray, and set aside.
In a mixing bowl, combine the apples, raisins, Sweet'N Low® zero calorie sweetener, and cinnamon. Set aside.
Lay a dishtowel on a work surface with a long side facing you. Place one sheet of the phyllo on the towel with a long side towards you. Cover the remaining sheets covered according to package directions. Brush the phyllo with butter and sprinkle on 1 tablespoon of the breadcrumbs. Repeat the same process with a second and a third sheet of phyllo, each time carefully placing the new phyllo sheet carefully on top of the previous sheet. Add the fourth sheet of phyllo, and brush lightly with butter. Arrange the apple mixture on the top phyllo rectangle leaving 3 inches uncovered at all of the ends. Lift the far edge of the towel and bring it towards you. Fold in the ends, then roll the strudel towards you, effectively folding the strudel in half long-wise. Using 2 wide pancake turners, carefully transfer the strudel to the prepared baking sheet, seam side down. Brush the top of the phyllo with the remaining butter.
Bake the strudel for 40 minutes, or until lightly brown. Cool it on the baking sheet. Use a serrated knife to cut the strudel into 6 servings. Serve warm or at room temperature. The strudel is best served the day it is made.