This light salty vegetable strudel is a light and tasty recipe to accompany a nice salad for a quick, low-calorie and balanced lunch of about 350 calories (including salad). Excellent instead of pasta or first course in general, thanks to its presence of carrots (or pumpkin) and light puff pastry which replace the carbohydrates of pasta, potatoes and rice. Instead of ricotta, light cottage cheese , which processed in a mixer transform into a very versatile cream, suitable for both savory and sweet dishes. Absolutely to try for many preparations that include ricotta, cottage cheese are more protein and leaner.
Here is the recipe!

SALTED STRUDEL LIGHT WITH TURMERIC MUSHROOMS AND CARROTS
For 4 people. 
For the base:
150 gr flour + that for spreading
a tablespoon of oil, a pinch of salt
40 gr of egg white + 3 tablespoons of warm water
For the filling:
100 gr of light cottage cheese (I took the Alpina)
200 gr of mushrooms (fine champignon or pleurotus)
200 gr of grated carrots (alternatively pumpkin)
a quarter of a clove of garlic
10 gr of breadcrumbs
25 gr of grated pecorino cheese
turmeric a pinch of teaspoon
pepper
two teaspoons of oil
parsley
salt to taste

Procedure:
in a bowl pour the flour with a pinch of salt, make a hole in the center and add 3 tablespoons of water, one of oil and 40 g of egg white. Knead until you get a smooth and elastic ball. Let it rest for 10 minutes, covered with a cloth or film, in a warm place. Roll it out with a rolling pin until you get a thin rectangle, making a thin sheet of about 2-3 mm.
Pour over a level spoonful of breadcrumbs.
In a non-stick pan, sauté the grated carrot (or pumpkin) with the chopped mushrooms, spices and a teaspoon of oil. Cook stirring often for about 12 minutes.
Once the vegetables are cooked, transfer the mixture to a mixer together with the parmesan (you can replace it with pecorino), cottage cheese, garlic and parsley. Spread the mixture on the sheet lengthwise, leaving 6 cm of margin on the sides. After that, fold the left and right sides inward, and then do the same thing with the top and bottom sides. Take the strudel and close it in a wallet, placing one half on top of the other for the longer side. Close the edges tightly at the top and transfer the strudel to a baking tray with parchment paper. Brush the surface with the remaining teaspoon of oil and bake in a preheated oven at 180 degrees for about 40 minutes.
Serve this salty light strudel as a lunch alternative, together with a mixed green salad with a teaspoon of oil, sliced ​​cucumbers, apple cider vinegar.
Instead of cottage cheese you can use 100 g of lupins in brine, previously washed and peeled, or 125 g of boiled chickpeas.
Calories: for a quarter of the salty light strudel.
Heat 306, carbohydrates 40, proteins 13, fats 10.5.
(Photo via Yummly)