Wednesday, December 9, 2009

Crab, Pear and Cheese Strudel

  • 2 small pears, pared, cored and chopped
  • 8 ounces cooked crabmeat, flaked
  • 3 ounces skim-milk mozzarella cheese, coarsely grated
  • 2 ounces cooked lean Virginia ham, finely chopped
  • 3/4 cup drained canned water chestnuts, finely minced
  • 1/2 cup thinly sliced scallions
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon crushed red pepper flakes
  • 4 ounces fresh or thawed frozen phyllo dough (about 6 sheets)*
  • 1 tablespoon + 1 teaspoon canola oil
  • 1 teaspoon plain dried bread crumbs
Preheat oven to 375o F. Spray 15 x 10" jelly-roll pan with nonstick cooking spray. In large bowl, combine pears, crabmeat, cheese, ham, water chestnuts, scallions, juice and red pepper flakes. Place 1 phyllo sheet onto 16" sheet of wax paper; brush evenly with 1/2 teaspoon of the oil. Top with another phyllo sheet; brush evenly with 1/2 teaspoon of the oil. Repeat with remaining phyllo sheets, brushing each with 1/2 teaspoon oil. Sprinkle top sheet evenly with bread
crumbs. Spoon pear mixture lengthwise along one side of phyllo stack, about 1" from edge of
stack; fold the 1" of stack over pear mixture. Fold short edges of stack over pear mixture; roll jelly-roll fashion, using wax paper to help lift dough. Transfer roll to prepared pan; brush evenly with remaining 1 teaspoon oil. With sharp knife, lightly score top of roll. Bake 25-30
minutes, until lightly browned and heated through. Remove from oven; let stand 10
minutes. Cut into 4 equal portions.

Makes 4 servings
7 PTS

PER SERVING: 329 Calories, 12 g Total Fat, 3 g Saturated Fat, 77 mg Cholesterol, 575 mg
Sodium, 33 g Total Carbohydrate, 3 g Dietary Fiber, 23 g Protein, 220 mg Calcium .

**NOTE TO MY FRIENDS**
Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.