- 6 green apples, peeled, cored, and sliced (about 2 pounds apples)
- 1/2 cup cried cranberries or dried cherries (about 2 1/2 ounces)
- 1/2 cup packed brown sugar
- 1 teaspoon cinnamon
- 6 (1216-inch) sheets phyllo dough
- butter-flavored nonstick cooking spray, or a mixture of 1 teaspoon melted butter and 1 teaspoon almond oil
- 1/2 cup amaretti crumbs or graham cracker crumbs
- 12 ounces nonfat vanilla yogurt or frozen vanilla yogurt
- 12 mint sprigs
- 36 raspberries
- cinnamon cream
- Preheat the oven to 350 degrees. Combine the apples, dried cranberries, brown sugar and cinnamon in a saucepan and cook for about 10 minutes or until tender. Let stand for 10 minutes to cool.
- Layer 2 sheets of the phyllo on a work surface and spray with nonstick cooking spray; sprinkle with cookie crumbs. Repeat the layers 2 times with the remaining sheets. Spread the apple mixture over the phyllo. Roll the phyllo from the 12-inch side to enclose the filling.
- Place the roll on a baking sheet sprayed with nonstick cooking spray. Bake for 25 minutes. Cool for 10 minutes before slicing to serve. Arrange on serving plates.
- Serve with vanilla yogurt or frozen vanilla yogurt and top with the mint and raspberries. You may also serve with cinnamon cream.