Instructions: STRUDEL: Preheat oven to 400 F. Mix sliced apples and raisins with sweetener (I used 2 Tbs. frozen apple juice concentrate); sprinkle with cinnamon and nutmeg. Lay 1 sheet of phyllo on a greased cookie sheet. Spray phyllo with vegetable oil or a mist of water. Lay another sheet of phyllo on top of the first one, spray with oil or water and place a third sheet on top.

Place half of apple mixture on phyllo and roll up lengthwise, turning in the ends to enclose filling. Cut 3/4 of the way through the roll to make 7 servings. Repeat procedure with the other 3 sheets of phyllo and the remaining apple mixture. Bake 15 to 20 minutes, until lightly browned.

SAUCE: Combine all ingredients in a small saucepan. Whisk thoroughly. Heat to a boil, stirring constantly.

TO SERVE: Separate strudel slices with a sharp knife. Top with warm sauce.

Note: I did not slice strudel - and baked it about 35 minutes. Next time I would chop apples instead of slicing thinly.

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