Source: Reprinted with permission from The Joslin Diabetes Healthy Carbohydrate Cookbook. Copyright ©2001 by Francis Towner Giedt, Bonnie Sanders Polin, and Joslin Diabetes Center. Joslin's cookbooks may be purchased from www.store.joslin.org

A lower-carb dessert with fresh apples.

Servings

1 Cooking Spray, canola, with butter flavor, 1/3 sec spray
3 medium apples , peeled, cored, and thinly sliced (Granny Smith)
1 tbsp orange juice
1 tbsp grated orange peel
2 tbsp SPLENDA® No Calorie Sweetener, granulated (to taste)
1 tsp ground cinnamon
12 oz frozen puff pastry dough (thawed as directed on package)
1 tsp sugar

1 Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2 Lightly coat a nonstick skillet with cooking spray. Add the apples and saute over medium heat for 2 minutes. Add the orange juice, zest, and sugar substitute. Continue to saute until the apples begin to soften. Stir in 1/2 teaspoon cinnamon. Set aside.
3 Roll out the thawed pastry on a lightly floured board until it is 1/8 thick. Place thge apples along the one of the long sides. Roll up the pastry and apples to form a strudel roll. Place it on the prepared baking sheet, seam side down.
4 With a sharp knife, make horizintal slits every 2 inches. Combine the sugar with the remaining 1/2 teaspoon cinnamon and sprinkle over the top. Bake until deep golden and puffed, about 25 minutes. Let the strudel stand for 5 minutes before slicing. Serve warm

When pears are in season, use them and replace the orange juice wand zest with lemon or, for a summer treat, use black plums. The variations are limitless.