Asparagus & Ricotta Strudel (Vegetarian or Not Your Choice.) |
|
 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
Serve with fresh fruit for a nice light lunch. Scoring the phyllo before baking will help keep it from shattering when sliced. As the ham realy is optional it is not hard to make this into a vegetarian dish. Ingredients:
1 cup fat-free ricotta cheese |
1/4 cup parmesan cheese |
1/4 cup fresh dill or 1 teaspoon dried dill |
1 ounce ham, chopped (optional) |
2 ounces roasted red peppers |
1 green onion, sliced thin |
1 egg white, slightly beaten |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 lb asparagus |
10 sheets phyllo dough |
1/4 cup breadcrumbs, fine crumble |
pam cooking spray |
Directions:
1. Pre-heat oven to 375.
2. Combine ricotta cheese, parmesan, dill, ham (if using), roasted pepper, green onion, egg white, salt, and pepper in a large bowl; set aside.
3. Snap asparagus. Cut into 1/2 inch pieces. Cook, covered, in a small amount of water for about 5 minutes or just till crisp tender (don't overcook). Drain. Cool under cold water. Stir into ricotta mixture.
4. Place one sheet of phyllo on a dry towel (keep remaining phyllo covered with a damp towel). Spray with Pam. Place another sheet of phyllo atop. Spray with Pam. Sprinkle with 1/4 of the bread crumbs. Repeat with remaining sheets and remaining bread crumbs. Spray last layer with Pam. Spoon cheese mixture lenghwise onto half of the top layer of phyllo, leaving about a 1 1/2 inch border on all sides. Fold in the shor sides over the filling. Starting from the longest side, roll up layers jelly roo style.
5. Spray a large baking sheet with Pam. Place strudel, seam side down, on baking sheet. Spray with Pam. Using a sharp knife, score into 12 slices, cutting through top layer only. Bake in a 375 oven for 30 minutes or till light brown. Let stand for 10 minutes before serving. To serve, cut into slices.
|
|