Traditional baklava is usually full of butter and therefore, saturated fat. Thanks to butter-flavored cooking spray, here is a revamped and no-guilt version of this Greek sweet.
- 3/4 cup raisins
- 2/3 cup finely chopped pecans or walnuts, dry-roasted
- Butter-flavored cooking spray
- 8 sheets frozen phyllo dough, thawed
- 1/2 cup honey
- 2 teaspoons ground cinnamon
Preheat the oven to 350 F.
- In a small bowl, stir together the raisins and pecans.
- Lightly spraying every other phyllo sheet with cooking spray, stack the sheets on a work surface. Working quickly, spread the raisin-nut mixture over the top sheet, leaving a 1-inch border on all sides.
- Drizzle with the honey and sprinkle with cinnamon.
- Starting on a long side, roll lengthwise, jelly-roll style. Tucking the ends of the roll under, place with the seam side down on a nonstick baking sheet. Lightly spray the top with cooking spray. Cut shallow slashes through the pastry to the raisin-nut mixture at 1-1/2 intervals so steam can escape during baking.
- Bake for 20 to 30 minutes, or until ligh golden-brown. Cut into 12 slices using the vent lines as guides.
- Calories: 164
- Total fat: 5 g
- Saturated fat: 0.5 g
- Trans fat: 0
- Polyunsaturated fat: 1.5 g
- Monounsaturated fat: 2.5 g
- Cholesterol: 0
- Sodium: 63 mg
- Carbohydrates: 31 g
- Fiber: 2 g
- Sugars: 7 g
- Protein: 2 g
- 1/2 other carbohydrate
- 1/2 fat
– from the book, “Healthy Fats, Low-Cholesterol Cookbook,” from the American Heart Association.