Combine the mangoes, the honey, the lime juice, 1/2 ts cinnamon,ginger and raisins in a bowl and set aside.
Mix together the bread crumbs, 2 tbs turbinaro sugar and the 1 ts cinnamon in another bowl and set aside.
Spray one sheet of phyllo pastry with non-stick coating. Sprinkle about 2 ts of bread crumb mix over it, place another sheet of pastry on top of the original and repeat the process until the phyllo is used up sprinkling the remainder of the bread crumb mix on the top.
Spoon the mango mixture 2 inches from the edge of the longest side of the phyllo pastry pile leaving 2 inches free at either end. Fold pastry over on itself engulfing the filling. Now fold in the two short ends, and continue to fold the pastry over upon itself forming a roll.
Carefully place the cylinder seam-side down on a non-stick baking sheet. Lightly spray the top of the roll with non-stick coating (olive oil), combine 1 ts turbinaro sugar and 1/8 ts cinnamon and sprinkle over the roll. Score into ten slices cutting into the top layer of the pastry only about 1/8 inch deep. Bake 25-30 minutes at 375 degreesF (or until brown). Serve warm. Yield is ten servings.
|2 ripe, peeled, chopped mangoes|
|1 tbs honey/maple syrop|
|1 tbs lime juice|
|1/2 ts ground cinnamon|
|1/8 ts ground ginger|
|1/4 cup unsulfured raisins|
|1/4 cup fine dried bread crumbs|
|2 tbs turbinaro sugar|
|1 ts ground cinnamon|
|8 sheets of thawed phyllo pasty dough|
|non-stick spray (olive oil)|
|1 ts turbinaro sugar|
|1/8 ts ground cinnamon|
|With just over 100 calories per serving this strudel hits the spot after "le workout !".
Of course, you can change the mango for peaches, kiwis, apples, berries compote, bananas or a mix of your favorite
fruits. A guilt-free, nutrional dessert that the whole family can enjoy.