…make a perfect finish to the summer when baked into a low-fat strudel!
Made without soy, egg, nuts, corn or dairy, it’s also a perfect summer dessert for those allergic to these ingredients!
Summer’s End Strudel
Ingredients (Makes 10 servings)
2 nectarines, sliced
2 plums, sliced
1.5 cups blueberries
¾ cup granulated sugar, plus 2 tablespoons
½ teaspoon ground cinnamon
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon cream of tartar
¼ teaspoon baking soda
2 tablespoons canola oil
1 tablespoon water
1 teaspoon apple cider vinegar
Preheat oven to 350°F. Grease an 8.5” round baking dish with canola oil, and place fruit in pan. In a small dish, combine cinnamon and 2 tablespoons of sugar. Sprinkle half onto the fruit, tossing gently to coat, and repeat with the remaining cinnamon sugar mixture. In a mixing bowl, sift remaining sugar and flour through baking soda. In a small bowl, combine oil, water and vinegar. Pour into flour mixture, and mix until crumbly. Pour mixture over fruit. Cover a round baking sheet with aluminum foil, and place baking dish on top. Bake 55 minutes or until topping is lightly browned around edges and filling is bubbling. Cool on a rack for a few minutes before serving.
Per Serving: 169 Cal; 2 g Protein; 3 g Tot Fat; 0 g Sat Fat; 2 g Mono Fat; 35 g Carb; 2 g Fiber; 23 g Sugar; 8 mg Calcium; 1 mg Iron; 150 mg Sodium; 0 mg Cholesterol