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
It is possible to read the history of written recipes back into distant history, at least as far back into recorded history as the Egyptians, and possibly even further. However, generally, these old cook books were just simple hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to academics is a collection of stone tablets in ancient Sumerian describing the preparation 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. During Roman times around 25BC a roman called Apicius created some documents detailing recipes cooked by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into starters, main course and afters, something that is very familiar to us today. Aspicius also describes how the chefs of Roman times made use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks for example basil, fennel and dill. Over the following few hundred years, the powerful and rich competed to offer the most exotic meals, and because of this the best chefs and their recipe collections were at a premium. However, it was during the nineteenth century the formal cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing the recipes of their peers. By the arrival of the 20th century, cookbooks are in great demand, mostly as a result of higher levels of literacy, people having increased free time and having more disposable income. |
We hope you enjoy this Baklava (Low Fat Low Cal Version) recipe.
