ASPARAGUS & RICOTTA STRUDEL (VEGETARIAN OR NOT YOUR CHOICE.)

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Asparagus & Ricotta Strudel (Vegetarian or Not Your Choice.) image

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.

Provided by Debbwl

Categories     Breakfast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

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

Steps:

  • Pre-heat oven to 375.
  • Combine ricotta cheese, parmesan, dill, ham (if using), roasted pepper, green onion, egg white, salt, and pepper in a large bowl; set aside.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 144.5, Fat 3.5, SaturatedFat 1.3, Cholesterol 3.7, Sodium 491, Carbohydrate 22.3, Fiber 1.8, Sugar 1, Protein 6.1

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