Peanut Butter Cranberry Strudel


  • 1 c. dried cranberries
  • 1/2 c. boiling water
  • 1/2 c. applesauce
  • 1 c. chunky peanut butter
  • 2/3 c. packed brown sugar
  • 2 c. white wheat flour


  • 8-oz. container Tofutti cream cheese
  • 1/4 c. granulated sugar
  • 1/4 c. applesauce
  • 2/3 c. chunky peanut butter
  • 1 Tbsp. cornstarch
  • 1 Tbsp. lemon juice


  1. Preheat oven to 350 degrees. In a small bowl, combine cranberries and water. Cover and let stand 20 minutes. Drain well.
  2. In a large bowl, beat ¼ cup applesauce with 1 cup peanut butter. Stir in the brown sugar and the flour just until mixture is crumbly. Stir in the drained cranberries. Press half of the crumb mixture into the bottom of a spring-form pan.
  3. Meanwhile, for filling, in a medium bowl, beat the cream cheese and granulated sugar until smooth. Add the remaining ¼ cup applesauce, 2/3 cup peanut butter, and lemon juice. Beat until well combined. Spread evenly over crust. Sprinkle the remaining crumb mixture over top, pressing lightly into filling. Bake about 25 minutes or until top is lightly browned. Cool on a wire rack. Sprinkle with a little powdered sugar.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Desserts

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