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    You are in: Home / Australian / Pumpkin, Basil & Ricotta Strudel Recipe
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    Pumpkin, Basil & Ricotta Strudel

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Rhiannon and Matt's Note:

    A great, low-fat recipe from Australia's Slimming magazine. The recipe makes 6 strudels, so it's a great family meal.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 180c.
    2. 2
      Then in a microwave safe bowl combine pumpkin & garlic & cook on high for 8 minutes until tender (or steam it if you like).
    3. 3
      Mash pumpkin/garlic mix, then combine that with the spinach & ricotta and season with salt, pepper & basil.
    4. 4
      Allow to cool slightly.
    5. 5
      Spray each sheet of pastry with the cooking spray & lay one on top of the other.
    6. 6
      Spread some filling in the centre of the top sheet.
    7. 7
      Fold in the shorter edges first, then fold the longest side over & carefully roll up.
    8. 8
      Repeat steps 6 & 7 with the others.
    9. 9
      Place on oven tray lined with baking paper & brush on some egg white.
    10. 10
      Sprinkle with sesame seeds & bake for 35 minutes, until they're golden & crisp.
    11. 11
      Serve with your favorite salad.

    Ratings & Reviews:

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    Nutritional Facts for Pumpkin, Basil & Ricotta Strudel

    Serving Size: 1 (185 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 165.8
     
    Calories from Fat 41
    24%
    Total Fat 4.6 g
    7%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 199.7 mg
    8%
    Total Carbohydrate 26.2 g
    8%
    Dietary Fiber 3.9 g
    15%
    Sugars 2.0 g
    8%
    Protein 7.5 g
    15%

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