Ingredients

• 6 Granny Smith apples, peeled, cored and cut into 1/4-inch slices
• 1/2 cup dried cranberries or cherries
• 1 1/2 cups brown sugar
• 1 tsp cinnamon
• 6 sheets phyllo dough, thawed
• Vegetable-oil cooking spray
• 1/2 cup amaretti cookie or graham cracker crumbs
• 1/2 cup fresh or frozen raspberries (thawed)
• 12 oz nonfat vanilla yogurt (optional)

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Instructions

1. Heat oven to 350°F. In a 12-inch nonstick pan over medium heat, cook apples with dried fruit, sugar and cinnamon until tender, about 10 minutes. Let cool, reserving liquid for optional sauce. Layer 2 phyllo sheets on top of each other. Coat top of phyllo layer with cooking spray; sprinkle with 1/3 of cookie crumbs. Layer 2 more sheets of phyllo on top, coat with cooking spray, then crumbs; repeat once more. Spread apple mixture on top; roll up from the shorter end. Coat a cookie sheet with cooking spray. Place strudel on sheet and bake 25 minutes or until golden brown. Let cool. Cut into 8 pieces. Place a slice on each plate; top with berries. Optional sauce: Mix yogurt with reserved liquid and drizzle over slices.