Blueberry Strudel

The best thing about this strudel is that it isn't super-sweet the way blueberry filling is when it comes from a can. And whatever you don't use in the strudel, you can use as compote. Just put the rest in a mason jar and spread it on whole grain toast. Blueberry jam!

To make strudel:

2 cups blueberries (frozen or fresh, I used fresh here)
5 sheets phyllo dough
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tbsp lemon juice
1 tbsp honey
2 tsp. whole wheat or arrowroot flour
2 tbsp water

Cook blueberries, lemon juice and spices in a saucepan over medium-high heat for 2 to 3 minutes, or until blueberries are bubbly. While they're cooking, mix 2 tsp whole wheat or arrowroot flour with 2 tbsp water, then pour mixture into blueberries. Stir constantly until the blueberry mixture thickens (about 3 more minutes). Remove the saucepan from heat.

Unroll phyllo dough. Place one sheet on counter and spray lightly with non-stick cooking spray. Unroll another 12x1 inch sheet and place it on top of the last one, doing the same. Repeat until you get to the fifth sheet and don't spray it.

Spoon about 3/4 cup of the blueberry mixture (even if still warm) over phyllo dough, leaving about a 1-inch space between the mix and the edge of the dough. Start with the very ends by tucking them in, then slowly bring the two sides together until they stick at the top. Don't roll it over. Place in oven and bake 13-14 minutes until phyllo dough is golden.

Cool and slice into 2 inch slices. (Mine sliced easier after it was in the fridge for a few hours wrapped in plastic wrap) Serve with sliced bananas on cold plates.