Apple Strudel

1 1/2 lb. granny smith apples, peeled, ,cored, and cut into 1/2 in cubes
2 TBSP granulated sugar
1/4 cup water
1 tsp vanilla extract
3/4 tsp cinnamon
1/4 tsp ground ginger
4 sheets phyllo dough, at room temp
3 TBSP cofectioner's sugar
1 tsp orange juice

Preheat the oven to 350 degrees, spray a baking sheet with nonstick spray.

Spray a non-stcik skillet with nonstick spray and set over medium-high heat. Add the apples and sugar; cook stirring occasionally, about 3 minutes. Stir in the water, vanilla, cinnamon, and ginger. Cook until the apples are tender and the liquid is evaporated, 4-5 minutes. Remove from the heat and cool 10 minutes.

Cover the sheets of phyllo with plastic wrap to keep them from drying out. Place one sheet on a clean dry work surface. Spray lightly with nonstick spray and top with a second sheet. Repeat with the remaining phyllo sheets. Spoon the apples along one long side of the dough, 2 inches from the edge. Fold the short sides of the dough over the apples and roll up from the long end jellyroll style. Place on the baking sheet and spray lightly with nonstick spray. Bake until golden and crisp, 17-19 min cool 10 min.

In a small bowl, combine the confectioners sugar and orange juice until smooth. Drizzle over the strudle and serve warm.

Serves 6

2 points per serving