Ingredients Jump to Instructions ↓

  1. Ricotta Brunch Strudel

  2. 1 cup fat-free or low-fat ricotta cheese

  3. 1/4 cup freshly shredded Parmesan cheese

  4. 1/4 cup snipped fresh dill or 1 tsp. dried

  5. 1 oz chopped lean ham

  6. 2 oz jar diced pimento, drained

  7. 2 Tbsp. thinly sliced green onion

  8. 1 slightly beaten egg white

  9. 1/4 tsp salt

  10. 1/4 tsp pepper

  11. 1/2 lb asparagus or 1/2 of a 10 oz. pkg. frozen cut asparagus

  12. 10 sheets frozen phyllo dough, thawed

  13. butter flavor nonstick spray

  14. 1/4 cup fine dry bread crumbs

  15. Combine ricotta cheese, Parmesan cheese, dill, ham, pimiento, green

  16. onion, egg white, salt and pepper in a large bowl; set aside. Snap

  17. off and save bases of asparagus stalks for vegetable stock. Cut stalks into 1/2 inch pieces. Cook, covered, in a small amount of

  18. 4 to 5 minutes or until crisp tender

  19. overcook). Drain. Cool under cold water. Stir into ricotta mixture.

  20. Place one sheet of phyllo on a dry towel (covered with plastic wrap

  21. to prevent drying out.) Spray with nonstick spray. Place another

  22. sheet of phyllo on top. spray again. Sprinkle with one-fourth of

  23. the bread crumbs. Repeat with remaining sheets and remaining bread

  24. crumbs. Spray last layer with nonstick spray. Spoon cheese mixture

  25. lengthwise onto half of the top layer of phyllo, leaving about a

  26. 1 1/2 inch border on all sides. Fold in the short sides over filling.

  27. Starting from the longest side, roll up layers jelly roll-style.

  28. Spray a large baking sheet with non-stick spray. Place strudel,

  29. seam side down, on sheet. Spray top with nonstick spray. Using a

  30. sharp knife, score into 12 slices, cutting thought the top layer

  31. only. Sprinkle with additional bread crumbs, if desired. Bake in

  32. 375 degree oven for 30 minutes or until light brown. Let stand for 10 minutes before serving. To serve, cut into sliced. Makes

  33. 6 servings.


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