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.

Serves 12

  • 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.

  1. In a small bowl, stir together the raisins and pecans.
  2. 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.
  3. Drizzle with the honey and sprinkle with cinnamon.
  4. 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.
  5. Bake for 20 to 30 minutes, or until ligh golden-brown. Cut into 12 slices using the vent lines as guides.

Per serving:

  • 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

Dietary exchanges:

  • 1/2 other carbohydrate
  • 1/2 fat

from the book, “Healthy Fats, Low-Cholesterol Cookbook,” from the American Heart Association.

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