Apple Phyllo Strudel

Preheat the oven to 350 degrees.

Combine the apples, dried cranberries, brown sugar and cinnamon in a saucepan and cook for about 10 minutes or until tender.

Let stand for 10 minutes to cool.

Layer 2 sheets of the phyllo on a work surface and spray with nonstick cooking spray; sprinkle with cookie crumbs. Repeat the layers 2 times with the remaining sheets.

Spread the apple mixture over the phyllo.

Roll the phyllo from the 12-inch side to enclose the filling.

Place the roll on a baking sheet sprayed with nonstick cooking spray.

Bake for 25 minutes. Cool for 10 minutes before slicing to serve. Arrange on serving plates.

Serve with vanilla yogurt or frozen vanilla yogurt and top with the mint and raspberries. You may also serve with cinnamon cream.

•Amaretti are Italian almond cookies that Chef Pernetti says are extremely low in fat. Whether you use amaretti or graham crackers, the cookie crumbs add flavor and also keep pockets of air between the layers of phyllo dough, keeping it light and crispy.•For a pretty presentation, cut the strudel on a bias, drizzle the plates with some Cinnamon Cream, sprinkle the slices with powdered sugar and cinnamon, and garnish with sprigs of mint.

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Reprinted with permission from Cal-a-Vie Living: Gourmet Spa Cuisine, © March 2007