butter flavored cooking spray

1 1/2

pounds (720 g) Bartlett or D'anjou pears, peeled, cored, and thinly sliced

1	teaspoon (5 ml) grated lemon zest

2	teaspoons (10 ml) fresh lemon juice

2	tablespoons (30 g) one-to-one sugar substitute

1	sheet frozen puff pastry, thawed

2	tablespoons (30 g) slivered almonds, toasted

1/2	teaspoon (2.5 ml) sugar mixed with 1/2 teaspoon (2.5ml) ground cinnamon

1. Preheat oven to 425° F (220°C), Gas Mark 7. Cover a cookie sheet with parchment paper.
2. Lightly coat a nonstick skillet with cooking spray. Add the pears and sauté for 2 minutes. Stir in the zest, juice and sugar substitute. Cook until the pears are just cooked through. Set aside.
3. On a floured surface, roll the puff pastry out to make a 121/2 X101/2 inch (31.25 X 26.25) rectangle.
4. Drain the fruit of any excess liquid. Sprinkle the almonds on the pastry and then place the pears down the middle of the puff pastry to within 1/2 inch (1.25 cm) of the edge. Spray the edges of the pastry and then cover the fruit with the pastry, folding it into thirds. Place strudel with seam side down on the prepared cookie sheet. With a knife make slashes every 2 inches (5 cm). Sprinkle with cinnamon sugar. Coat with cooking spray. Bake for 25-30 minutes until puffed and brown. Allow strudel to cool to room temperature, then transfer to a serving platter. Wrap with plastic wrap to transfer to the picnic site. When ready to serve, cut strudel into 8 pieces.