1/2 lb pistachio nuts, ground
3 tbl Splenda
3/4 tsp ground cinnamon
1-1/2 tbl water
1/2 lb filo dough
1/2 cup butter, melted
Combine pistachio nuts, Splenda, cinnamon and water in a small bowl. Using half of the filo sheets (cover remaining with plastic wrap to prevent from drying out), place 3 sheets in the bottom of a lightly greased 13x9" - 330-230mm baking sheet. Brush with some butter. Sprinkle evenly with nut mixture. Place remaining sheets over nut filling, brushing after every third sheet and top sheet. Cut baklava at 1-1/2" -40mm intervals diagonally to form pattern of about 35 diamond shapes. Bake at 400°F-200°C 25 minutes or until golden. Place on wire rack to cool.
Stud each mound-shape with whole clove. Optional. Drizzle LC maple syrup over before serving.
Per Serving: 72 Calories
5 Fat Grams
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