1

Preheat oven to 220°C. Line a baking tray with baking paper. Thickly slice the apple. Place the apple, cinnamon and 1 tablespoon of water in a medium saucepan over high heat. Cover and bring to the boil. Reduce heat and simmer, covered, for 5 minutes or until just tender. Set aside to cool. Stir in the cherries and 1½ tablespoons sweetener.

2

Combine the breadcrumbs, extra cinnamon and remaining sweetener in a small bowl. Lightly brush 1 sheet of filo with a little melted canola spread and sprinkle over a sixth of the breadcrumb mixture. Top with another sheet of filo and repeat with the remaining spread, breadcrumb mixture and sheets of filo to make a layered stack. Spoon the apple mixture along 1 long side of the pastry stack. Roll up pastry to enclose the filling. Tuck in the ends. Carefully place the parcel on the prepared tray and brush with any remaining spread. Bake for 10-15 minutes or until golden brown.

3

Meanwhile, to make the ricotta cream, place the ricotta, milk, sweetener and vanilla in a small food processor and process until smooth.

4

Dust the warm strudel with icing sugar. Serve with the ricotta cream.