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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Ricotta Strudel

Source: dLife

This delicious flaky dessert is made with plums and ricotta cheese.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	220.3

Total Carbs	37.5 g

Dietary Fiber	1.7 g

Sugars	19.3 g

Total Fat	5.5 g

Saturated Fat	1.0 g

Unsaturated Fat	0.2 g

Potassium	118.6 mg

Protein	4.8 g

Sodium	221.8 mg

Dietary Exchanges 5.5 Fat, 0.5 Fruits, 1.3 Other Carbs, 0.4 Starch, 0.2 Lean Meat

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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Servings

Ingredients

2.0
2 tbsp margarine 0.5
0 1/2 cup bread crumbs 0.3333
0.3333 cup packed light brown sugar 0.5
0 1/2 tsp ground cinnamon 6.0
6 each plums 6.0
6 each phyllo pastry dough sheet 1.0
1 each olive oil cooking spray 0.5
0 1/2 cup Cheese, ricotta, fat free

Directions

Begin by melting the margarine in a saucepan over medium heat.
Set aside 2 teaspoons of the brown sugar, and then add the rest, along with the breadcrumbs, to the pan.
Cook for 15 minutes, stirring to break up any lumps.
Remove the pan from the heat and then stir in the cinnamon and allow the pan to cool.
Next, halve the plums, remove the stones, and thinly slice the flesh.
Preheat your oven to 375 degrees F and lightly grease a baking sheet.
Lay two sheets of phyllo pastry on top of one another and spray the top sheet with oil. Sprinkle about 1/3 of the breadcrumb mixture over the top and then top with more phyllo sheets.
Once again, spray the top sheet with oil and then sprinkle an additional 1/3 of the breadcrumbs over the top.
Lastly, top with the remaining two sheets, spray with oil, and then sprinkle the remaining breadcrumbs.
Spread the ricotta along the edge of the pastry and arrange the plums on top.
Sprinkle with the reserved sugar and then roll up the pastry, like a Swiss roll, tucking in the edges as you roll.
Now, carefully transfer the roll to the prepared baking tray and spray the top with the oil.
Bake for 10 minutes, then reduce the heat to 350 degrees F and bake for an additional 20 minutes, or until the pastry is crisp and brown.