|Raisins||1⁄3 Cup (5.33 tbs)|
|Amaretto||3 Tablespoon (Almond-Flavored Liqueur)|
|Peeled chopped granny smith apple||1 Pound (3 Cups)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|All purpose flour||3 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Frozen phyllo dough sheets||8 , thawed|
|Butter flavored vegetable cooking spray||1|
|Low fat vanilla ice cream||2 Cup (32 tbs)|
Combine raisins and amaretto in a bowl.
Microwave at HIGH 1 1/2 minutes; drain well.
Combine raisins, apple, sugar, flour, and cinnamon in a bowl.
Toss well, and set aside.
Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray.
Working with 1 phyllo sheet at a time, coat remaining 7 phyllo sheets with cooking spray, placing one on top of the other.
Place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together; discard plastic wrap.
Spoon apple mixture along 1 long edge of phyllo, leaving a 2-inch border.
Fold over the short edges of phyllo to cover 2 inches of apple mixture on each end.
Starting at long edge with 2-inch border, roll up phyllo jelly-roll fashion.
(Do not roll tightly, or strudel may split.) Place strudel, seam side down, on a jelly-roll pan coated with cooking spray.
Score diagonal slits into top of strudel using a sharp knife.
Lightly coat strudel with cooking spray.
Bake strudel at 350° for 35 minutes or until golden.