Apple Strudel with Stevia: Diabetes Friendly Fall Dessert

Apple Strudel made with Stevia

Out of the more than 7,000 varieties classified in the United States
alone, most apples fall within a 50-variety category. The apple is native to
Europe and Asia, and is now also grown
worldwide in temperate regions. The United States produces
approximately one-third of the world's crop.

The apple was brought to the United

States by the Pilgrims in 1620. The French
brought the apple to Canada.
The first commercial trade of apples from the U.S.
began in 1741 on Long Island, NY,
with the product being exported to the West Indies. 
Apples were an excellent commodity for early settlers, since they stored well
and had many uses. Cider, apple butter, and, of course, pies, were common
uses. Apple bees were a festive occasion where the participants cored and dried
apples for storage. 

Apples (and especially their peels) are good choices for people with diabetes because of their fiber content. Apples are a rich source of soluble fiber, such as pectin, which helps to prevent build up of cholesterol in blood vessels and reduce risk of heart disease - a condition which is often a complication of Type 2 diabetes. The soluble fiber found in apples helps to slow down sugar absorption rate in order to keep blood glucose levels even.

When creating apple based desserts, I like to use Stevia - a natural sweetener made from the leaves of the Stevia plant. It adds sweetness to recipes without creating a spike in blood sugar - making it an excellent choice for people with diabetes.


Apple Strudel

Recipe adapted from Matthew Lodes, A Taste of New York

Apple strudel came into being in 17th century during the Habsburg Monarchy. It

was influenced by the Turkish baklava. The earliest known recipe for strudel
dates back to 1696 which is currently located in the Wienbibliothek in Rathaus.

Pastry

·         1/2 lb. butter

·         5 sheets phyllo

·         powdered sugar

Strudel

Filling

·        

1 Tbsp. orange juice

      
1/2 cup sour cream

       
2 apples

        
2 tsp. Stevia

       
1/2 cup bread crumbs

        
1/3 cup raisins

       
1/4 cup dried currants

       
1/3 cup walnuts

       
2 Tbsp. melted butter

PROCEDURE: 

Place butter in a small heavy bottom pot.
Bring to simmer over medium heat. Allow to simmer for a few minutes and remove from heat. Skim
off the foam at the top. Pour into another container, making sure to discard the
milk solids at the bottom. Set aside for later use.

PROCEDURE:
Filling

With
a rubber spatula, mix together the sour cream and the orange juice and set aside. Peel,
core, and thinly slice the apples and place in a large bowl. Mix in the sour
cream into the apples. Add all of the dry ingredients to and mix well.

ASSEMBLY

Place
one sheet of phyllo on the work surface and brush with the clarified butter and dust with powdered sugar. Repeat this with a total of 6 sheets. Place
the strudel filling in a small mound lengthwise 3 inches from the bottom. Roll
the phyllo around the filling and make sure it is very tight. Place on a
parchment lined cookie sheet and dust with powdered sugar. Place in a preheated
425^oF oven for approximately 15 minutes. Let cool and enjoy!