- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 199.2
- Total Fat: 5.5 g
- Cholesterol: 43.6 mg
- Sodium: 160.5 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 1.4 g
- Protein: 11.0 g
cottage cheese/cranberry strudelSubmitted by: MVMEME
IntroductionA few simple ingredients make for a nice light dessert. Instead of typical rolls of strudel this dish is created in a lasagna pan and then can be cut into 16 2x2 in pieces. A few simple ingredients make for a nice light dessert. Instead of typical rolls of strudel this dish is created in a lasagna pan and then can be cut into 16 2x2 in pieces.
1/2 C sugar
24 oz cottage cheese, nonfat
1 lbsp vanilla
3 cups fresh or frozen cranberries
8 oz pkg phyllo dough
3-4 Tbsp olive oil
Spray lasagna pan with Pam. Open package of phyllo dough layer 3 sheets in pan sprinkle with oil, layer 3 more sheets, then spread a quarter of the cheese cranberry mixture then repeat with phyllo sheets until all sheets and cheese filling are used. remember to sprinkle top layer with oil for pretty color.
Bake approximately 1hr 15min on 350. till nicely golden.
remove from oven and allow to cool down before slicing...makes 16 2x2 in servings. Good at room temp even better when cool from refrigerator.
this is my own creation based a bit on my Croatian heritage. Original recipe had more sugar and used butter about 2-3 sticks. This is a healthier version...not too sweet and uses a good fat.
if you enjoy this dish: remember to freeze cranberries at Thanksgiving since they are seasonal and hard to purchase in summer.
hope you enjoy!
Number of Servings: 16
Recipe submitted by SparkPeople user MVMEME.