Great Baklava Recipe

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Baklava Servings: 60Points per serving: 1.26 1 cup ground almonds1 cup pistachio nuts, ground2/3 cup splenda -- granular1 1/3 cups sugar1 1/2 teaspoons cardamom12 sheets phyllo dough1 cup water1/4 cup fresh lemon juice -- from 1/2 of a lemon1 tablespoon rose waterPam Spray 1. Preheat the oven to 350. Combine the almonds, pistachios, 2/3 c splenda, and 1 t ground cardamom in a medium bowl; stir to combine. 2. Spray a 10x13” baking dish with Pam. Lay one half-sheet of phyllo in the prepared dish, and spray with Pam. Repeat with 5 more sheets of phyllo, spraying them with Pam and stacking them in dish. 3. Sprinkle 1/3 of the nut mixture over the phyllo, and top with the remaining 6 sheets of phyllo, spraying each sheet with Pam before adding the next. Repeat 2 times, until all the nuts and phyllo are used. 4. Using a very sharp knife, cut phyllo stack lengthwise into 7 strips. Cut across strips diagonally, 1.25” apart to make diamonds. Spray the top with Pam. Bake until golden brown, 35-40 minutes. 5. Place 1 1/3 c sugar and the water in a medium saucepan; bring to a boil, stirring until the sugar is dissolved. Add remaining 1/2 t cardamom; continue to boil for 10 minutes until syrup has thickened slightly. Remove from heat, and stir in the lemon juice and rose water. Pour over the baked pastry. Per Serving: 55 Calories; 2g Fat; 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 19mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

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