Time 45 min.

Serves 12

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.

Pistachio Baklava Image - Masterfile


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.

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)

Publication Review By: the Editorial Staff at Healthcommunities.com

Published: 17 Oct 2011

Last Modified: 25 Mar 2015