nutritional information

Per Serving:

  • Calories: 180
  • Protein: 3 g
  • Total Fat: 1 g
  • Carbohydrates: 43 g
  • Sodium: 70 mg
  • Fiber: 4 g
  • Sugar: 29 g

Banana-Mango Strudel

Banana-Mango Strudel


Look for a low-fat phyllo, and thaw it in the refrigerator before use.
  • 1 cup thinly sliced, peeled mango
  • 3 cups sliced bananas
  • 2 drops almond extract
  • 4 drops rum extract or splash of rum
  • 4 drops vanilla extract
  • 4 14x18-inch sheets phyllo dough
  • 1 Tbs. liquid egg substitute
  • 1 Tbs. brown sugar
  1. Preheat oven to 400F. Spray baking sheet with nonstick vegetable spray.
  2. Combine mango and bananas in bowl, and set aside. Mix extracts together, and sprinkle over fruit mixture.
  3. Place 4 sheets phyllo dough on top of each other. Spread fruit mixture in center, leaving 11/2-inch border on each side. Starting from bottom edge, roll phyllo up and over filling to make long, fat rope. Press short sides shut. Carefully transfer to baking sheet. Whisk together egg substitute and sugar. Brush over phyllo.
  4. Bake until golden brown, about 20 minutes. Slice, and serve immediately.
February 2003

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