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Vegetable Medley Strudel
Source: Marilyn Helton

Light phyllo strudel stuffed with fresh vegetables.

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 160.8
Total Carbs 17.1 g
Dietary Fiber 2.2 g
Sugars 2.3 g
Total Fat 8.4 g
Saturated Fat 1.5 g
Unsaturated Fat 2.2 g
Potassium 180.2 mg
Protein 2.4 g
Sodium 247.4 mg
Dietary Exchanges
2 Fat , 1 1/2 Vegetables , 1 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Preheat oven to 400 degree F. Spray baking sheet with vegetable spray.
  2. In large saucepan, bring vegetable broth to a boil. Add carrot, celery, zucchini, and yellow squash. Cook 3 minutes; drain.
  3. In large bowl, combine cooked vegetables, pepper, garlic, basil, parsley, and salt and pepper.
  4. Unfold 1 phyllo sheet. Working quickly, brush phyllo sheet lightly with melted margarine. Spoon 1/4 of the vegetable mixture onto center of phyllo sheet.
  5. Roll up into a log, starting from longest side. Fold edges over to seal and place on prepared baking sheet. Lightly brush again with margarine.
  6. Repeat with remaining 3 phyllo sheets. Bake 15 or 20 minutes, or until golden brown. To serve, slice on diagonal. Serve warm.

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