Serving Size : 24 Categories : 1 Point 5 Carbs or Less Cream Cheese Deserts Egg Whites Phyllo Dough
***FILLING*** 1 cup dried apples -- chopped 1/3 cup apple juice, from frozen concentrate -- undiluted 1/4 teaspoon cinnamon pinch nutmeg pinch ginger -- optional 1/4 cup Splenda 2 ounces Philadelphia Light Cream Cheese 1 large egg
***PASTRY*** 12 sheets phyllo dough -- thawed PAM (butter flavor) 1/2 cup graham cracker crumbs -- divided 1/4 cup Splenda
FILLING: combine the first 4 ingredients in a small saucepan over medium-high heat. Bring the apple mixture to a boil; cover, reduce heat, and simmer for 5 minutes or until most of the liquid is absorbed. Cool to room temperature. Combine 1/4 cup Splenda and cream cheese in a small bowl; beat with a mixer at low speed until blended. Add egg; beat until blended. Fold in apple mixture; cover and set aside. Preheat oven to 350°.
PASTRY: place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying), and lightly coat with cooking spray. Sprinkle the phyllo with 2 teaspoons graham cracker crumbs and 1 teaspoon Splenda. Repeat the layers twice, ending with the crumbs and Splenda. Cut phyllo stack lengthwise into 6 (2 3/4-inch-wide) strips using a sharp knife. Spoon 1 rounded teaspoon of apple mixture 1/2 inch from the end of each phyllo strip. Roll up each strip, beginning with apple mixture end; place the strips, seam sides down, on a baking sheet coated with cooking spray, and lightly coat each roll with cooking spray. Repeat the procedure with the remaining phyllo, crumbs, sugar, and apple mixture.
TOPPING::combine 1 1/2 teaspoons sugar and 1/2 teaspoon cinnamon; sprinkle evenly over phyllo rolls. Bake at 350° for 10 minutes, and cool on a wire rack.
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