Diabetic Pear Strudel

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 1/2 lbs pears (bartlett or d'anjou, 720g)
• 1 teaspoon grated lemon zest (5 ml)
• 2 teaspoons fresh lemon juice (10 ml)
• 2 tablespoons one-to-one sugar substitute (i used splenda, 30 g)
• 1 sheet frozen puff pastry, thawed
• 2 tablespoons slivered almonds, toasted (30 g)
• 1/2 teaspoon sugar (2.5 ml)
• 1/2 teaspoon cinnamon (2.5 ml)

Recipe

• 1 preheat oven to 425f (220c)gas mark 7.
• 2 use nonstick cookie sheet, spray lightly or cover with parchment paper.
• 3 peel, core and thinly slice pears.
• 4 lightly coat a nonstick pan with butter flavored cooking spray. (i just used butter).
• 5 add the pears and saute for 2 minutes.
• 6 stir in the zest, juice and sugar substitute. cook until the pears are just cooked through. set aside.
• 7 on a floured surface, roll the puff pastry to make a 12 1/2 x 10 1/2 (31.25 x 26.25) inch rectangle.
• 8 sprinkle almonds on the pastry.
• 9 drain pears and place down middle third (long way) of the puff pastry to within 1/2 inch (1.25cm) of the top and bottom edge.
• 10 spray the edges of the pastry and fold each 1/3 side over fruit. i brushed on butter.
• 11 place seam side down on cookie sheet.
• 12 make slashes every 2 inches (5 cm).
• 13 mix sugar and cinnamon and sprinkle on top.
• 14 coat with butter flavored cooking spray. if you use melted butter, put on before cinnamon/sugar.
• 15 bake 25-30 minutes until puffed and brown.
• 16 allow to cool to room temperature then cut into 8 pieces. can serve with sugar free icecream or whipped cream.