APPLE-FIG STRUDEL Fresh figs become available in late spring. You can substitute 2 to 3 quartered fresh figs for the sliced dried figs. Stir the quartered figs into the apple or pear mixture the last 30 seconds of cooking. Nonstick cooking spray 2 teaspoons butter (no substitutes) 1 medium apple or pear, peeled, cored, and thinly sliced 2 dried figs, stemmed, halved, and thinly sliced 1 tablespoon molasses 1/4 teaspoon ground cinnamon Dash ground cloves Dash ground nutmeg 4 sheets (18 x 14 inches) frozen phyllo dough, thawed Berry-Apple Sauce (recipe follows) Powdered sugar

Preheat oven to 375°F. Lightly spray a large cookie sheet with cooking spray; set aside. Melt butter in a nonstick skillet over medium heat. Add apple or pear, fig, molasses, cinnamon, cloves, and nutmeg; cook and stir for 5 minutes or until fruit begins to soften. Remove from heat; set aside.

Lightly spray one sheet of phyllo with cooking spray. Place a second sheet of phyllo on top of the first and repeat with remaining sheets, coating each sheet (including the fourth) with cooking spray.

Spoon fruit mixture onto center of phyllo stack, 2 inches from top and bottom and 4 inches from the sides. Fold the sides of the phyllo over the filling. Roll up the phyllo from the side. Fold top and bottom ends under to seal. Place phyllo roll on the cookie sheet, seam side down. Lightly spray the top of the roll with cooking spray. Score roll into four sections, cutting only through the top layer of phyllo, about 1/4 inch deep.

Bake for 25 to 30 minutes or until golden brown. Let stand about 15 minutes. Cut into four slices. Drizzle two warmed dessert plates with Berry-Apple Sauce. Place two strudel pieces on each plate. Lightly dust tops with powdered sugar. Serve warm.

Makes 2 servings.

BERRY-APPLE SAUCE: Cook 1/2 cup fresh or frozen berries (such as blueberries or raspberries), 1 tablespoon sugar, 1 tablespoon apple or orange juice, and 2 teaspoons Calvados (apple brandy) or Grand Marinier in a small saucepan over medium heat until mixture just begins to boil. Remove from heat. Let cool slightly and transfer to a blender container. Blend until smooth; strain. Or, mash cooked berries with a fork or potato masher until smooth; press through a fine mesh sieve to strain. Makes about 1/3 cup.

1 Serving: Calories: 353, Fat: 2g (Saturated: 0g), Cholesterol: 34mg, Sodium: 113mg, Carbohydrate: 8g, Protein: 29g.

[Lightstyle, Recipes for Healthful Living, Better Homes and Gardens Special Interest Publications]