In the May/June Issue of WWM:

  • *2nd Annual The Body Issue: See Me Now.
  • *Body Pride. How 6 Incredible People Stopped Hiding And Started Living.
  • *Foods That Soothe Chronic Inflammation.
Plus.....
  • *See yourself clearly. Bring your own mental magic to the mirror.
  • *32 Brand New Recipes: A Mexican Fiesta, Steaks, Kebabs, Fish, and Spring Sweets
  • *On the Ball. Make the most of an old-school gym staple.
 
 
cherry Strudel
Fresh Cherry Strudel
Prep 30 min // Cook 20 min // Cool 30 min //Serves 12

8 oz light cream cheese,
at room temperature
3 Tbsp confectioners’ sugar
1 large egg
2 tsp lemon zest
¼ tsp freshly grated nutmeg
Pinch kosher salt
2 c whole cherries, pitted
7 sheets phyllo dough
(13 x 18-inch; 7 oz total)
4 tsp granulated sugar


1 Preheat oven to 400°F. Line a baking sheet with parchment paper.

2 Using an electric mixer, beat together cream cheese, confectioners' sugar, egg, lemon zest, nutmeg, and salt in a large bowl.

3 Lay 1 sheet phyllo on the prepared baking sheet; lightly coat with nonstick spray and sprinkle with ½ tsp granulated sugar. Continue layering with remaining 6 sheets of phyllo (no spray or sugar is added on the last sheet).

4 Spread cheese mixture evenly across phyllo stack, leaving a 2-inch border; scatter cherries evenly across top. Using parchment paper to assist, roll phyllo layers over cheese and cherries jelly roll–style; gently flip strudel over so seam is on bottom. Lightly spray top of strudel with nonstick spray; sprinkle with remaining 1 tsp sugar.

5 Bake until phyllo is golden, 15–20 minutes; remove from oven and let cool slightly before slicing into 12 pieces.

PER SERVING (1 slice): 104 cal, 4 g total fat, 2 g sat fat, 148 mg sod, 14 g total carb, 7 g sugar, 1 g fib, 3 g prot. SmartPoints value: 4

 
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