• 1 cup diced dried California figs (about 10 figs)
• 1/2 cup raisins
• 1/2 cup apricot nectar
• 1/3 cup honey
• Butter-flavored cooking spray
• 2 cups coarsely chopped sweet onion
• 2 tablespoons balsamic vinegar
• 4 ounces crumbled blue cheese
• 8 sheets frozen phyllo dough, thawed
• 2 teaspoons powdered sugar

Preheat oven to 350°F.

Combine first 4 ingredients in a small saucepan. Bring to a boil, and cook 5 minutes. Remove from heat; cover and let stand 30 minutes.

Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and vinegar; cook 20 minutes or until deep golden, stirring frequently. Remove from heat; stir in fig mixture and cheese. Set aside.

Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Working with 1 phyllo sheet at a time, coat remaining 7 phyllo sheets with cooking spray, placing one on top of the other. Place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together; discard plastic wrap.

Spoon onion mixture along one long edge of phyllo, leaving a 2-inch border. Fold over the short edges of phyllo to cover 2 inches of onion mixture on each end. Starting at long edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly, or strudel may split.) Place strudel, seam side down, on a jelly-roll pan coated with cooking spray. Score diagonal slits into top of strudel using a sharp knife. Lightly spray strudel with cooking spray.

Bake at 350°F for 30 minutes or until golden brown.

Sprinkle powdered sugar over top.

Serve warm.

Calories 272 (20% from Fat); Total Fat 6.4g;
Sodium 296mg; Protein 6g; Carbohydrate 51g; Dietary Fiber 5.3g;