1. Combine the apple, berries, Natvia, lemon juice, kirsch and cinnamon in a large glass or ceramic bowl. Set aside for 2 hours to macerate. Drain.
2. Preheat oven to 180 degree Celsius. Lightly brush a baking tray with butter. Place the filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this prevents it drying out).
3. Brush 1 filo sheet with melted butter. Top with another filo sheet. Brush with melted butter.
4. Repeat with melted butter and remaining filo. Sprinkle with the almond meal. Place the filling along 1 long side, leaving a 6cm-wide border at each end. Fold in the ends and roll up firmly to enclose. Place, seam-side-down, on the prepared tray. Brush with remaining butter.
5. Bake for 25 minutes or until golden. Dust with Natvia. Serve with whipped cream.

Tips and Tricks:

1. Use Natvia sweetened low fat yogurt instead of whipped cream.
2. You can also substitute butter with low fat margarine.