Ricotta Brunch Strudel
1 cup fat-free or low-fat ricotta cheese
1/4 cup freshly shredded Parmesan cheese
1/4 cup snipped fresh dill or 1 tsp. dried
1 oz chopped lean ham
2 oz jar diced pimento, drained
2 Tbsp. thinly sliced green onion
1 slightly beaten egg white
1/4 tsp salt
1/4 tsp pepper
1/2 lb asparagus or 1/2 of a 10 oz. pkg. frozen cut asparagus
10 sheets frozen phyllo dough, thawed
butter flavor nonstick spray
1/4 cup fine dry bread crumbs
Combine ricotta cheese, Parmesan cheese, dill, ham, pimiento, green onion, egg
white, salt and pepper in a large bowl; set aside. Snap off and save bases of
asparagus stalks for vegetable stock. Cut stalks into 1/2 inch pieces. Cook,
covered, in a small amount of boiling water for 4 to 5 minutes or until crisp
tender (don't overcook). Drain. Cool under cold water. Stir into ricotta
mixture. Place one sheet of phyllo on a dry towel (covered with plastic wrap to
prevent drying out.) Spray with nonstick spray. Place another sheet of phyllo on
top. spray again. Sprinkle with one-fourth of the bread crumbs. Repeat with
remaining sheets and remaining bread crumbs. Spray last layer with nonstick
spray. Spoon cheese mixture lengthwise onto half of the top layer of phyllo,
leaving about a 1 1/2 inch border on all sides. Fold in the short sides over
filling. Starting from the longest side, roll up layers jelly roll-style. Spray
a large baking sheet with non-stick spray. Place strudel, seam side down, on
sheet. Spray top with nonstick spray. Using a sharp knife, score into 12 slices,
cutting thought the top layer only. Sprinkle with additional bread crumbs, if
desired. Bake in a 375 degree oven for 30 minutes or until light brown. Let
stand for 10 minutes before serving. To serve, cut into sliced. Makes 6
servings.