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Adapted significantly from the original recipe.
4 apples, peeled, cored and cut into 1/4-inch slices (or 3 apples and 1 pear, whatever is on hand)
1/3 cup dried cranberries or cherries
1/4-1/2 cup brown sugar
1 tsp cinnamon
6 sheets phyllo dough, thawed
Vegetable-oil cooking spray
1/3 cup amaretti cookie or graham cracker crumbs
1/2 cup fresh or frozen raspberries (optional)
12 oz nonfat vanilla yogurt (optional)
Heat oven to 350°F. Plump the cranbarries in boiling water. In the microwave, cook apples with sugar and cinnamon until tender, about 1 minute. Let cool, reserving liquid for optional sauce. add the cranberries to the mixture. Layer 2 phyllo sheets on top of each other. Coat top of phyllo layer with cooking spray; sprinkle with 1/2 of cookie crumbs. Layer 2 more sheets of phyllo on top, coat with cooking spray, then crumbs; repeat once more. Spread apple mixture on top; roll up from the shorter end. Line a cookie sheet with parchment paper. Place strudel on sheet and bake 25 minutes or until golden brown. Let cool. Cut into 8 pieces. Place a slice on each plate; top with berries. Optional sauce: Mix yogurt with reserved liquid and drizzle over slices.
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1st Keep
 Bluemuse
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