Ingredients
1/2 lb shelled pistachio nuts, ground
3 tbsp sugar
3/4 tsp ground cinnamon
1 1/2 tbsp rose water
1/2 lb filo dough
1/2 cup low-calorie margarine, melted
1 rose water syrup
1 whole cloves,optional
Directions
This rich-tasting baklava contains half the amount of sugar and a
fraction of the fat you would normally use, thanks to reduced fats,
sugar, and nuts. The results will fool anyone. 1. Combine pistacho
nuts, sugar, cinnamon and rose water in small bowl. Using half of
filo sheets (cover remaining with plastic wrap to prevent from drying
out), place 3 sheets in bottom of lightly greased 13x9" baking sheet.
Brush with some of margarine. Sprinkle evenly with nut mixture. Place
remaining sheets over nut filling, brushing after every third sheet
and top sheet. 2. Cut baklava at 1-1/2" intervals diagonally to form
pattern of about 35 diamond shapes. Bake at 400'F. 25 minutes or
until golden. Place on wire rack to cool. Drizzle Rose Water Syrup
evenly over top and allow to soak several hours. Stud each
diamond-shape with whole clove.
Servings: 35 servings
Baklava (Low Fat Low Cal Version) Recipe brought to you by Recipe Ideas
Categories: Dessert; Diet; Healthy; Low Calorie; Low Fat
The History of Recipes
Recipes as an idea can be tracked way back into history, certainly as far as the ancient Egyptians, and maybe even further. Interesting though that is, generally, these old records were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe discovered, according to experts are a few ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. Much later, in Roman times a man called Apicius created a collection of scripts describing recipes cooked by his fellow Romans. In his scrolls, he tells us how the roman meals were separated into starters, entrees and afters, a very modern way of dining. Aspicius also tells us how the cooks of his times made use of many different aromatic flavors, including some familiar names for example bay, fennel and parsley. Continuing our culinary historical journey, we have a couple of interesting recipe books which appeared in the 1300s : a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, they have no connection with the curry that we all know today, but rather accounts of the types of food prepared by the cooks of the rich and wealthy people of the period. Later on, in the 15th century, knights returning from the crusades brought us many foods and herbs from the holy land, such as coriander, parsley, basil and rosemary. These new foods and spices led to an outbreak in manuscripts on cooking, the majority of which still exist in private cookery archives. Over the succeeding few hundred years, the rich families of Europe competed with each other to lay on the most exotic meals, and consequentially cooks and their collection of recipes became highly prized. Nevertheless, it was during the 1800s that formal cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and writing down recipes of the day. When we get to the twentieth century, cooking publications are in high demand, mostly as a result of better eduction, more free time and disposable income. The TV revolution brought us cooking programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like those on sites such as this. |
We hope you enjoy this Baklava (Low Fat Low Cal Version) recipe.
