Time 45 min.
If you have diabetes, you may have been made to feel that indulgences like cake, cookies, pieand baklava!are off-limits. We’re happy to report that’s not true.
1⁄2 cup granulated Splenda
1 cup shelled pistachios
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.
PER SERVING 183 calories, 3 g protein, 23 g carbohydrates, 2 g fiber, 10 g fat, 2 g saturated fat, 3 mg cholesterol, 71 mg sodium
From our sister publication, Diabetes Focus (Winter 2011)