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Low Fat Recipes
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Fat Free Broccoli Strudels
one 10 ounce package of frozen chopped broccoli, thawed and
squeezed dry
1 cup of shredded nonfat or reduced fat mozzarella cheese
1/4 cup of fat free egg substitute or 2 egg whites
1 tablespoon of Dijon mustard
12 sheets phyllo dough
Nonstick cooking spray
Combine the broccoli, mozzarella cheese, egg substitute, and
mustard in a medium sized bowl and stir to mix well. Set aside.
Spread the phyllo dough out on a clean dry surface. You should
have a 14x18 inch sheet that is 12 layers thick. Cover the
phyllo dough with plastic wrap to prevent if from drying out as
you work. (Remove sheets as you need them, being sure to recover
the remaining dough.)
Remove 1 sheet of phyllo dough, and lay it flat on a clean dry
surface with the short end near you. Spray the strip lightly
with cooking spray. Top with another phyllo sheet, and spray
lightly with cooking spray. Repeat with a third sheet.
Spread 1/4 of the filling over the lower third of the stacked
sheets, leaving a 4 inch margin on each side. Fold the left and
right edges inward to enclose the filling, and roll the sheet up
from the bottom, jelly roll style. Repeat with the remaining
dough and filling to make 4 rolls.
Coat a baking sheet with nonstick cooking spray. Place the rolls
seam side down on the sheet, and spray the tops lightly with
cooking spray. Bake at 350ºF. for 25 minutes or until light
golden brown.
Remove the rolls from the oven and allow to cool for 5 minutes.
Slice each cooled roll into 7 (3/4 inch) slices, transfer to a
serving platter, and serve warm.
Nutritional Facts (Per Appetizer)
Calories: 39
Cholesterol: 0mg
Fat:0.4g
Fiber: 0.4g
Protein:2.8g
Sodium: 75mg |
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