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Ricotta Brunch Strudel

1 cup fat-free or low-fat ricotta cheese
1/4 cup freshly shredded Parmesan cheese
1/4 cup snipped fresh dill or 1 tsp. dried
1 oz chopped lean ham
2 oz jar diced pimento, drained
2 Tbsp. thinly sliced green onion
1 slightly beaten egg white
1/4 tsp salt
1/4 tsp pepper
1/2 lb asparagus or 1/2 of a 10 oz. pkg. frozen cut asparagus
10 sheets frozen phyllo dough, thawed
butter flavor nonstick spray
1/4 cup fine dry bread crumbs

Combine ricotta cheese, Parmesan cheese, dill, ham, pimiento, green
onion, egg white, salt and pepper in a large bowl; set aside. Snap
off and save bases of asparagus stalks for vegetable stock. Cut
stalks into 1/2 inch pieces. Cook, covered, in a small amount of
boiling water for 4 to 5 minutes or until crisp tender (don't
overcook). Drain. Cool under cold water. Stir into ricotta mixture.
Place one sheet of phyllo on a dry towel (covered with plastic wrap
to prevent drying out.) Spray with nonstick spray. Place another
sheet of phyllo on top. spray again. Sprinkle with one-fourth of
the bread crumbs. Repeat with remaining sheets and remaining bread
crumbs. Spray last layer with nonstick spray. Spoon cheese mixture
lengthwise onto half of the top layer of phyllo, leaving about a
1 1/2 inch border on all sides. Fold in the short sides over filling.
Starting from the longest side, roll up layers jelly roll-style.
Spray a large baking sheet with non-stick spray. Place strudel,
seam side down, on sheet. Spray top with nonstick spray. Using a
sharp knife, score into 12 slices, cutting thought the top layer
only. Sprinkle with additional bread crumbs, if desired. Bake in
a 375 degree oven for 30 minutes or until light brown. Let stand
for 10 minutes before serving. To serve, cut into sliced. Makes
6 servings.


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