Apple + Cream Cheese Roll-Ups

Filling:
1 cup dried apples, chopped
1/3 cup thawed apple juice concentrate, undiluted
1/4 tsp cinnamon
dash of ground nutmeg
1/4 cup splenda
1/4 cup reduced fat cream cheese
1 egg

Pastry:
12 sheets frozen phyllo dough, thawed
1/2 cup graham cracker crumbs, divided
1/4 cup splenda, divided

Topping:
1 1/2 tsp splenda
1/2 tsp cinnamon

To prepare the filling, combine the first 4 ingredients in a small saucepan over medium-high heat. Bring the apple mixture to a boil; cover, reduce heat, and simmer for 5 minutes or until most of the liquid is absorbed. Cool to room temperature. Combine 1/4 cup splenda and cream cheese in a small bowl; beat with a mixer at low speed until blended. Add egg; beat until blended. Fold in apple mixture; cover and set aside.

Preheat oven to 350°.

To prepare the pastry, place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying), and lightly coat with cooking spray. Sprinkle the phyllo with 2 teaspoons graham cracker crumbs and 1 teaspoon splenda. Repeat the layers twice, ending with the crumbs and sugar. Cut phyllo stack lengthwise into 6 (2 3/4-inch-wide) strips using a sharp knife. Spoon 1 rounded teaspoon of apple mixture 1/2 inch from the end of each phyllo strip. Roll up each strip, beginning with apple mixture end; place the strips, seam sides down, on a baking sheet coated with cooking spray, and lightly coat each roll with cooking spray. Repeat the procedure with the remaining phyllo, crumbs, splenda and apple mixture.

To prepare the topping, combine 1 1/2 teaspoons splenda and 1/2 teaspoon cinnamon; sprinkle evenly over phyllo rolls. Bake at 350° for 10 minutes, and cool on a wire rack.


Serving Size: 24

Number of Servings: 24

Recipe submitted by SparkPeople user SLJGEMINI75.