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Old 11-29-2005, 12:50 PM   #1
Bewitchin' in the kitchen
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Join Date: Feb 2002
Location: Canada
Posts: 11,506

Default Lowfat Baklava

1 cup raisins
1/3 cup finely chopped pecans or walnuts, dry-roasted
8 sheets phyllo dough, thawed (in the freezer pastry dough section)
1/2 cup honey
2 teaspoons ground cinnamon
1 tablespoon margarine (optional)

Preheat oven to 350. In a small bowl, mix raisins and nuts, set aside. Lightly spray every other sheet of phyllo with vegetable oil spray, stacking all the sheets. Spread raisin-nut mixture over the phyllo, leaving a 1-inch border on all sides. Drizzle with honey and sprinkle with cinnamon.

Starting on the long side, roll lengthwise, and place, seam side down, on a nonstick baking sheet, making sure the ends of the roll are tucked under. Brush the top lightly with margarine, (or spray with vegetable oil). Cut through the pastry to the raisen-nut mixture, at 1 1/2 inch intervals, to
provide vents for steam to escape. Bake for 20-30 minutes, or until light golden brown. Slice, using vent lines as guides.

Makes 12 servings
Calories 156; Fat 3 g; Fiber 1.2 g. 3 points
We are cups, constantly and quietly being filled.
The trick is, knowing how to tip ourselves over
and let the beautiful stuff out. - Ray Bradbury

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Old 11-29-2005, 12:52 PM   #2
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Join Date: Oct 2005
Posts: 650


To make it vegan, just substitute agave nectar and brown rice syrup (1/2 of each) and omit the margarine (or use vegan margerine)
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