Instructions: Grate the rend and squeeze the juice of the lemon.

Mix the rind with the breadcrumbs and 1 level tbsp of the caster sugar.

Peel quarter and thickly slice the apples. Dnzzle with a little lemon juice to prevent them from browning.

Mix the apple with the breadcrumb mixture Lay three pieces of filo pastry side by side on a dean tea towel overlapping the longest edges by 50mm.

Brush with a little melted low fat spread.

Place three remaining sheets of filo on top and brush again.

Place the apple mixture on the filo pastry. Using the tea towel to help roll the flo from the longest edge to form a thick roll.

Roll it on to a non stick baking sheet seamside down curling it slightly if necessary to fit the sheet.

Brush with the remaining lowfat spread and sprinkle with the remaining sugar.

Bake on the grid shelf on the floor of the roasting oven for 10 to 12 minutes then transfer to the simmering oven for 30 minutes until the pastry is golden brown and apples are soft.

If necessary cover the pastry loosely with foil to prevent it becoming too brown

Bake in the middle of the bakingoven for 40 minutes until the pastry is golden brown and the apples are soft.

Meanwhile make the maple fudge sauce: melt the butter in a small heavy based pan then add the sugar and maple syrup and cook on the simmering plate until the sugar dissolves completely.

Stir in the cream and bring to the boil.

Allow the sauce to cool slightly before serving with slices of strudel dusted with icing sugar.

A delicious pudding with a wicked sauce but surprisingly low in calories.

Serves 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.