Low-Fat Baklava

• 1-cup raisins
• 1/3 cup finely chopped pecans or walnuts, dry-roasted
• 8 sheets phyllo dough, thawed
• 1/2-cup honey
• 2 tsp. Ground cinnamon
• 1 Tbsp. Margarine (optional)

Preheat oven to 350ºF. 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 raisin-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 guide.

Makes 12 servings.
1 serving: Calories 156, fat 3g, fiber 1.2g
Points: 3