Makes 5 servings

6 tart apples, peeled, cored and cut into ¼-inch slices

1/2 cup dried cherries or cranberries

1 1/2 cups brown sugar

1 teaspoon cinnamon

6 sheets phyllo dough, thawed

Vegetable oil cooking spray or melted butter

1/2 cup graham cracker crumbs

6 ounces nonfat vanilla yogurt

• Heat oven to 350 degrees.

• In a 12-inch nonstick pan over medium heat, cook apples with dried fruit, sugar and cinnamon until tender, about 10 minutes. Let cool. Drain fruit, reserving liquid for sauce.

• Yogurt Sauce: Mix yogurt with reserved liquid; refrigerate until ready to use.

• Strudel Layer 1: On a clean surface, layer 2 phyllo sheets on top of each other.

• Coat top of phyllo layer with cooking spray or brush with melted butter; sprinkle with 1/3 of cookie crumbs.

• Keep remaining phyllo dough covered with plastic, then a damp towel.

• Layer 2: Place 2 more sheets of phyllo on top, coat with cooking spray or brush with melted butter, then 1/3 of cookie crumbs.

• Layer 3: Repeat once more, then spread apple mixture on top of phyllo; roll up from the shorter end.

• Coat a cookie sheet with cooking spray or butter.

• Place strudel on sheet and bake 25 minute or until golden brown. Let cool.

• Cut into 5 pieces. Place a slice on each plate; drizzle with yogurt berry sauce.

- from Stir It Up Cooking School

Nutritional information per serving: 409 cal., 3 g fat (1 g sat.), 1 mg chol., 96 g carb., 226 mg sodium, 5 g fiber, 4 g pro.