Baklava (Weight Watchers)

By Hapemom

This classic Greek dessert got a makeover. We cut the calories almost in half but left the incredible flavor.
3 points /24 servings

Ingredients

• 1 spray(s) cooking spray, nonstick
• 3/4 cup(s) shelled pistachio nuts, finely chopped
• 3/4 cup(s) chopped pecans
• 6 tsp McNeil Nutritionals SPLENDA No Calorie Sweetener
• 1 tsp ground cinnamon
• 1/2 pound(s) phyllo dough
• 1/2 cup(s) reduced-calorie margarine, melted
• 1 cup(s) water
• 1/2 cup(s) McNeil Nutritionals SPLENDA No Calorie Sweetener
• 1 1/2 Tbsp fresh lemon juice
• 1 tsp water, rose-flavored
• 2 Tbsp honey

Details

Servings 24

Preparation

Step 1

Preheat oven to 400°F. Coat a 13 X 9-inch pan with cooking spray.

Combine nuts, 6 teaspoons of Splenda® and cinnamon in small bowl.

Place 3 phyllo sheets in bottom of baking pan, brush with 1/3 of margarine and sprinkle about 3/4 cup of nut mixture evenly on top. Repeat with 3 more sheets of phyllo dough, 1/3 of margarine and remaining nut mixture. Top with remaining 3 sheets of phyllo and brush with remaining margarine. (Note: Make sure to cover unused phyllo dough with plastic wrap in between use to prevent it from drying out.)

Cut baklava into 24 small squares. Bake for 25 minutes or until golden brown. Place on wire rack to cool.

While baklava is cooking, place 1 cup of water and remaining Splenda® in a small saucepan. Bring to a boil, then simmer until slightly syrupy, about 5 minutes. Stir in lemon juice, rose water and honey. Cool completely.

Drizzle rose water syrup evenly over cooled baklava and allow to soak for several hours before serving.

CHEF TIPS: We renovated Baklava by:
Using reduced-calorie margarine instead of butter. Using fewer nuts but chopping them finely so that they spread further. Replacing the sugar with Splenda, an almost calorie-free sugar substitute that can be used in baking.