Healthy Baklava

Baklava is one of my favorite desserts. It’s nutty, sweet and delightfully flaky when cooked to the right temperature. Unfortunately for my stomach, regular baklava is so rich in butter, only one small square is a normal portion. I experimented with this “healthier” Baklava recipe which swaps Splenda for sugar and lower calorie margarine for full-fat butter. It was seriously good, and had the texture and flavor of Cinnamon Toast Crunch! Feel free to experiment with different nuts too – adding crushed almonds would change the nutritional makeup without losing the nutty, delicious flavor.
Processed with VSCO with q1 presetIngredients: 1 spray(s) cooking spray, 3/4 oz shelled pistachio nuts, finely chopped, 3/4 cup(s) chopped walnuts, 6 tsp SPLENDA®, 1 tsp ground cinnamon, 1/2 pound(s) phyllo dough, 1/2 cup(s) reduced-calorie margarine, melted, 1 cup(s) water, 1/2 cup(s) SPLENDA®, 1 1/2 Tbsp fresh lemon juice, 1 tsp water, and 2 Tbsp honey.Instructions:

1. Preheat your oven to 400°F and coat a square or 13 X 9-inch pan with cooking spray.

2. Combine nuts, 6 teaspoons of Splenda and cinnamon in small bowl.

3. Place 3 phyllo sheets in bottom of the baking pan, brush with 1/3 of margarine and sprinkleProcessed with VSCO with q1 preset about 3/4 cup of nut mixture evenly on top.

4. Repeat with 3 more sheets of phyllo dough, 1/3 of margarine and remaining nut mixture.

5. Top this with remaining 3 sheets of phyllo and brush with remaining margarine.

6. Cut baklava into small squares.

7. Bake for 25 minutes or until golden brown. Place on wire rack to cool.

8. While baklava is cooking, place 1 cup of water and remaining Splenda® in a small saucepan. Bring to a boil, then simmer until slightly syrupy, about 5 minutes. Stir in lemon juice, water and honey. Cool completely.

9. Drizzle syrup evenly over cooled baklava and allow to soak for several hours before serving.

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Recipes is adapted from a Weight Watchers recipe that can be found here.

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