LIGHT STYLE : Nuts to You

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.

BAKLAVA

1/2 pound shelled pistachio nuts, ground

1 tablespoon sugar

3/4 teaspoon ground cinnamon

1 1/2 tablespoons rose water

1/2 pound filo dough

1/2 cup low-calorie margarine, melted

Rose Water Syrup

Whole cloves, optional

Combine pistachio 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-inch 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.

Cut baklava at 1 1/2-inch intervals diagonally to form pattern of about 35 diamond shapes. Bake at 400 degrees 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. Makes 35 pieces.

Each piece baklava with syrup contains about:

85 calories; 32 mg sodium; 0 cholesterol; 5 grams fat; 9 grams carbohydrate; 2 grams protein; tr fiber.

Exchanges: 1/2 bread; 1/2 fat.

Rose Water Syrup

1 cup water

1/2 cup sugar

1 1/2 tablespoons lemon juice

1 teaspoon rose water or rum extract

Combine water and sugar in small saucepan. Bring to boil, then simmer until syrupy, about 5 minutes. Stir in lemon juice and rose water. Cool completely.