Baklava - 23g Carbs, 2g Fiber
From: our sister publication, Diabetes Focus (Winter 2011) VIA www.healthcommunities.com
If you have diabetes, you may have been made to feel that indulgences
like cake, cookies, pie--and baklava!--are off-limits. We're happy to
report that's not true.
Time 45 min
Serves: 12
1/2 cup granulated Splenda
1 cup shelled pistachios
Cooking spray
3 Tbsp canola oil
8 sheets of no. 4 phyllo pastry dough
1/2 cup honey
1 Tbsp ground cinnamon
1 Tbsp melted butter
1. Heat oven to 350 degrees F.
2. Pulse Splenda and pistachios in a food processor until finely
ground. Lightly spray a sheet pan. Cut the phyllo dough in half
horizontally and layer sheets in the pan, brushing each with oil.
Once 8 sheets are stacked, pour pistachio mixture over the top.
Layer the remaining sheets, brushing lightly with oil.
3. Score the top of the baklava into 12 pieces with a sharp knife.
4. Combine honey, cinnamon and melted butter in a bowl and drizzle
over the top. Bake for 20 minutes.
Serves: 12
Nutrition per Serving:
183 Calories, 10g Fat, 2g Saturated Fat, 3mg Cholesterol, 3g Protein,
23g Carbs, 2g Fiber, 71mg Sodium
