One thing that I miss and I admit cheat on every now and then. One bite
at a time mind you, is baklava. I can only have the kind without eggs.

Anyone out there know????

Trinity
--

remove nospam
dx Oct 2003, Type 2,
metformin 500mg/2xday
low dose aspirin 3x week
walking 30 min/day
A1C 5.4
40 lbs lost
next goal: gain muscle strength

In article >,
Trinity > wrote:

> One thing that I miss and I admit cheat on every now and then. One bite
> at a time mind you, is baklava. I can only have the kind without eggs.
>
> Anyone out there know????

I wish I could imagine a baklava that wouldn't spike, but I'm not up to
the task. ;-) I think that portion control is our friend in this area.

Priscilla, very fond of Greek pastry
--
"Inside every older person is a younger person -- wondering what
the hell happened." -- Cora Harvey Armstrong

Trinity > wrote in
:

> One thing that I miss and I admit cheat on every now and then. One
> bite at a time mind you, is baklava. I can only have the kind
> without eggs.
>
> Anyone out there know????
>
> Trinity


Umm... baklava is phyllo filled with honey, sugar and nuts. No eggs
(unless they're in the phyllo) Eliminate the phyllo, sugar and honey and
you'll have a carb friendly baklava.

Sherry

Priscilla Ballou > wrote in
:

<snip>

> I wish I could imagine a baklava that wouldn't spike, but I'm not up
> to the task. ;-) I think that portion control is our friend in
> this area.
>
> Priscilla, very fond of Greek pastry

Not even sure portion control would help me there! My bgs are *soooo*
sensitive to honey! BD (before diabetes), I used to just scoop a
spoonful of honey out of the honey jar and eat it... or would munch on
the honeycomb, savoring the marvelous flavor of honey. I'd try all
sorts of different honeys beyond the basic clover - they all have
different and wonderful flavors.

The last time I tried a tsp of honey on my low-carb toast, with lots of
butter too, my bgs just absolutely soared!

Sherry

In article 42>,
Sherry > wrote:

> Trinity > wrote in
> :
>
> > One thing that I miss and I admit cheat on every now and then. One
> > bite at a time mind you, is baklava. I can only have the kind
> > without eggs.
> >
> > Anyone out there know????
> >
> > Trinity
>
>
> Umm... baklava is phyllo filled with honey, sugar and nuts. No eggs
> (unless they're in the phyllo) Eliminate the phyllo, sugar and honey and
> you'll have a carb friendly baklava.

Heh. Pass the nuts. ;-)

Priscilla, who still believes in portion control
--
"Inside every older person is a younger person -- wondering what
the hell happened." -- Cora Harvey Armstrong

Trinity > wrote in message
...
> One thing that I miss and I admit cheat on every now and then. One bite
> at a time mind you, is baklava. I can only have the kind without eggs.
>
> Anyone out there know????
>
> Trinity

Go to the bakery with your camera.

Take a picture of the baklava.

Develop the picture.

Put the picture under your pillow.

Go to sleep.

You will have a zero carb sweet dream.

PJ

On Mon, 05 Sep 2005 12:10:31 -0400, Priscilla Ballou
> wrote:

>> One thing that I miss and I admit cheat on every now and then. One bite
>> at a time mind you, is baklava. I can only have the kind without eggs.
>>
>> Anyone out there know????
>
>I wish I could imagine a baklava that wouldn't spike, but I'm not up to
>the task. ;-) I think that portion control is our friend in this area.
>
>Priscilla, very fond of Greek pastry

Portion control.

Swmbo brought home two small ones from a friend last week.
Each was about the size of a test strip bottle - a cylinder
5cm (2") long and about 2cm (3/4") diameter.

I cut them into four portions each, as a tiny after-dinner
treat with coffee. I went mad one night and had two
quarters:-)

There is no confection I know that has quite the same taste.

Cheers Alan, T2 d&e, Australia.
--
Everything in Moderation - Except Laughter.

On Mon, 5 Sep 2005 16:09:32 -0400, "Peanutjake"
> wrote:

>
>Trinity > wrote in message
. ..
>> One thing that I miss and I admit cheat on every now and then. One bite
>> at a time mind you, is baklava. I can only have the kind without eggs.
>>
>> Anyone out there know????
>>
>> Trinity
>
>Go to the bakery with your camera.
>
>Take a picture of the baklava.
>
>Develop the picture.
>
>Put the picture under your pillow.
>
>Go to sleep.
>
>You will have a zero carb sweet dream.
>
>PJ
>
Or a nightmare...
Cheers Alan, T2 d&e, Australia.
--
Everything in Moderation - Except Laughter.

Priscilla Ballou wrote:
> In article >,
> Trinity > wrote:
>
>
>>One thing that I miss and I admit cheat on every now and then. One bite
>>at a time mind you, is baklava. I can only have the kind without eggs.
>>
>>Anyone out there know????
>
>
> I wish I could imagine a baklava that wouldn't spike, but I'm not up to
> the task. ;-) I think that portion control is our friend in this area.
>
> Priscilla, very fond of Greek pastry
There is one place that I like, but they haven't had any lately. It's
not drowning in syrup. The one I bought the other day was drowning and
even a couple of bites and a 15 minute stairs walking didn't drop it
down too fast. So I know not to buy that particular one.

We will even just buy the phyllo dough and layer it with butter and bake
it. Portion contol is key because it's just so damn good.

Trinity

--

remove nospam
dx Oct 2003, Type 2,
metformin 500mg/2xday
low dose aspirin 3x week
walking 30 min/day
A1C 5.4
40 lbs lost
next goal: gain muscle strength

Sherry wrote:
> Trinity > wrote in
> :
>
>
>>One thing that I miss and I admit cheat on every now and then. One
>>bite at a time mind you, is baklava. I can only have the kind
>>without eggs.
>>
>>Anyone out there know????
>>
>>Trinity
>
>
>
> Umm... baklava is phyllo filled with honey, sugar and nuts. No eggs
> (unless they're in the phyllo) Eliminate the phyllo, sugar and honey and
> you'll have a carb friendly baklava.
>
> Sherry
Aw nuts!

:P

Trinity

--

remove nospam
dx Oct 2003, Type 2,
metformin 500mg/2xday
low dose aspirin 3x week
walking 30 min/day
A1C 5.4
40 lbs lost
next goal: gain muscle strength

Peanutjake wrote:
> Trinity > wrote in message
> ...
>
>>One thing that I miss and I admit cheat on every now and then. One bite
>>at a time mind you, is baklava. I can only have the kind without eggs.
>>
>>Anyone out there know????
>>
>>Trinity
>
>
> Go to the bakery with your camera.
>
> Take a picture of the baklava.
>
> Develop the picture.
>
> Put the picture under your pillow.
>
> Go to sleep.
>
> You will have a zero carb sweet dream.
>
> PJ
>
>
I definitely would be getting indigestion from eating the picture.

Trinity

--

remove nospam
dx Oct 2003, Type 2,
metformin 500mg/2xday
low dose aspirin 3x week
walking 30 min/day
A1C 5.4
40 lbs lost
next goal: gain muscle strength

Alan S wrote:
> On Mon, 05 Sep 2005 12:10:31 -0400, Priscilla Ballou
> > wrote:
>
>
>>>One thing that I miss and I admit cheat on every now and then. One bite
>>>at a time mind you, is baklava. I can only have the kind without eggs.
>>>
>>>Anyone out there know????
>>
>>I wish I could imagine a baklava that wouldn't spike, but I'm not up to
>>the task. ;-) I think that portion control is our friend in this area.
>>
>>Priscilla, very fond of Greek pastry
>
>
> Portion control.
>
> Swmbo brought home two small ones from a friend last week.
> Each was about the size of a test strip bottle - a cylinder
> 5cm (2") long and about 2cm (3/4") diameter.
>
> I cut them into four portions each, as a tiny after-dinner
> treat with coffee. I went mad one night and had two
> quarters:-)
>
> There is no confection I know that has quite the same taste.
>
> Cheers Alan, T2 d&e, Australia.
That is so true. This last piece was too sweet and so I let my dogs have
the rest of it. Of course they just inhale it. I even asked them if they
even tasted on their tongues!!!

Trinity

--

remove nospam
dx Oct 2003, Type 2,
metformin 500mg/2xday
low dose aspirin 3x week
walking 30 min/day
A1C 5.4
40 lbs lost
next goal: gain muscle strength

In article >,
Trinity > wrote:
> Priscilla Ballou wrote:
> > In article >,
> > Trinity > wrote:
> >>One thing that I miss and I admit cheat on every now and then. One bite
> >>at a time mind you, is baklava. I can only have the kind without eggs.
> >>Anyone out there know????
> > I wish I could imagine a baklava that wouldn't spike, but I'm not up to
> > the task. ;-) I think that portion control is our friend in this area.
> > Priscilla, very fond of Greek pastry
> There is one place that I like, but they haven't had any lately. It's
> not drowning in syrup. The one I bought the other day was drowning and
> even a couple of bites and a 15 minute stairs walking didn't drop it
> down too fast. So I know not to buy that particular one.
> We will even just buy the phyllo dough and layer it with butter and bake
> it. Portion contol is key because it's just so damn good.

Amen, sister!

A few years ago, pre-diagnosis, I stopped in at the annual bakesale at
the school where our elections are held. Some kid's grandmother had
made a pan of homemade baklava. I bought the entire thing and took it
to work. I was beloved of my coworkers that day! *sigh* I can still
remember how good it tasted. Oh, well....

Priscilla
--
"Inside every older person is a younger person -- wondering what
the hell happened." -- Cora Harvey Armstrong

In article >,
Trinity > wrote:

> Sherry wrote:
> > Priscilla Ballou > wrote in
> > :
> >
> > <snip>
> >
> >>I wish I could imagine a baklava that wouldn't spike, but I'm not up
> >>to the task. ;-) I think that portion control is our friend in
> >>this area.
> >>
> >>Priscilla, very fond of Greek pastry
> >
> >
> > Not even sure portion control would help me there! My bgs are *soooo*
> > sensitive to honey! BD (before diabetes), I used to just scoop a
> > spoonful of honey out of the honey jar and eat it... or would munch on
> > the honeycomb, savoring the marvelous flavor of honey. I'd try all
> > sorts of different honeys beyond the basic clover - they all have
> > different and wonderful flavors.
> >
> > The last time I tried a tsp of honey on my low-carb toast, with lots of
> > butter too, my bgs just absolutely soared!
> >
> > Sherry
> >
> Especially they come in the triangle shapes and I always have to get it
> to go, and just do a bite or two. But the dang thing is really slow to
> burn off even with exercising it off. I try to time it i.e. before
> mowing the lawn or some other strenuous activity.
>
> I wonder if it's the honey that is slow......

IIRC, I once investigated recipes, and the stuff it's soaked in isn't
honey. It's a sugar syrup.

Priscilla
--
"Inside every older person is a younger person -- wondering what
the hell happened." -- Cora Harvey Armstrong

Priscilla Ballou wrote:
> In article >,
> Trinity > wrote:
>
>
>>Sherry wrote:
>>
>>>Priscilla Ballou > wrote in
:
>>>
>>><snip>
>>>
>>>>I wish I could imagine a baklava that wouldn't spike, but I'm not up
>>>>to the task. ;-) I think that portion control is our friend in
>>>>this area.
>>>>
>>>>Priscilla, very fond of Greek pastry
>>>
>>>
>>>Not even sure portion control would help me there! My bgs are *soooo*
>>>sensitive to honey! BD (before diabetes), I used to just scoop a
>>>spoonful of honey out of the honey jar and eat it... or would munch on
>>>the honeycomb, savoring the marvelous flavor of honey. I'd try all
>>>sorts of different honeys beyond the basic clover - they all have
>>>different and wonderful flavors.
>>>
>>>The last time I tried a tsp of honey on my low-carb toast, with lots of
>>>butter too, my bgs just absolutely soared!
>>>
>>>Sherry
>>>
>>
>>Especially they come in the triangle shapes and I always have to get it
>>to go, and just do a bite or two. But the dang thing is really slow to
>>burn off even with exercising it off. I try to time it i.e. before
>>mowing the lawn or some other strenuous activity.
>>
>>I wonder if it's the honey that is slow......
>
>
> IIRC, I once investigated recipes, and the stuff it's soaked in isn't
> honey. It's a sugar syrup.
>
> Priscilla
Well maybe one day someone will come up with an artificial sweetened
version that's acceptable to us. Eh?

Trinity

--

remove nospam
dx Oct 2003, Type 2,
metformin 500mg/2xday
low dose aspirin 3x week
walking 30 min/day
A1C 5.4
40 lbs lost
next goal: gain muscle strength

Priscilla Ballou wrote:
> In article >,
> Trinity > wrote:
>
>>Priscilla Ballou wrote:
>>
>>>In article >,
>>> Trinity > wrote:
>>>
>>>>One thing that I miss and I admit cheat on every now and then. One bite
>>>>at a time mind you, is baklava. I can only have the kind without eggs.
>>>>Anyone out there know????
>>>
>>>I wish I could imagine a baklava that wouldn't spike, but I'm not up to
>>>the task. ;-) I think that portion control is our friend in this area.
>>>Priscilla, very fond of Greek pastry
>>
>>There is one place that I like, but they haven't had any lately. It's
>>not drowning in syrup. The one I bought the other day was drowning and
>>even a couple of bites and a 15 minute stairs walking didn't drop it
>>down too fast. So I know not to buy that particular one.
>>We will even just buy the phyllo dough and layer it with butter and bake
>>it. Portion contol is key because it's just so damn good.
>
>
> Amen, sister!
>
> A few years ago, pre-diagnosis, I stopped in at the annual bakesale at
> the school where our elections are held. Some kid's grandmother had
> made a pan of homemade baklava. I bought the entire thing and took it
> to work. I was beloved of my coworkers that day! *sigh* I can still
> remember how good it tasted. Oh, well....
>
> Priscilla
The sucky part is I only started getting into baklava about a year
before dx. But we may not be able to eat them like we used to, but a
bite at a time will do me just fine....
Trinity

--

remove nospam
dx Oct 2003, Type 2,
metformin 500mg/2xday
low dose aspirin 3x week
walking 30 min/day
A1C 5.4
40 lbs lost
next goal: gain muscle strength

Priscilla Ballou > wrote in
:

<snip>
>
> IIRC, I once investigated recipes, and the stuff it's soaked in
> isn't honey. It's a sugar syrup.
>
> Priscilla


I looked at several recipes before I posted. Most had honey *and*
sugar.

From the Global Gourmet:

1 lb. sweet butter
1 lb. filo pastry
1-2 lbs. blanched almonds, chopped
1 lb. shelled walnuts
2/3 cups sugar
2 teaspoons ground cinnamon
1 teaspoon allspice
3 dozen whole cloves

Ingredients for the Syrup
2 cups honey
2 cups water
2 cups sugar
2 cinnamon sticks
1 teaspoon grated orange peel
1 teaspoon vanilla extract


and another recipe:
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey


Here's one without honey

1 lb. Phyllo dough.
4 to 5 cups walnuts, chopped coarsely.
½ cup sugar.
¼ tsp. ground cloves.
1 tsp. cinnamon.
¾ lb. sweet butter.
The Syrup:
2 ½ cups of water.
3 cups sugar.
3 tsp. lemon juice.
1 tsp. vanilla


My blood sugar's going up just *reading* the ingredients!

Sherry

In article 42>,
Sherry > wrote:

> Priscilla Ballou > wrote in
> :
>
> <snip>
> >
> > IIRC, I once investigated recipes, and the stuff it's soaked in
> > isn't honey. It's a sugar syrup.
> >
> > Priscilla
>
>
> I looked at several recipes before I posted. Most had honey *and*
> sugar.

I was told at once that there are national differences in the middle
east in the precise ingredients in baclava (honey vs sugar, kind of
nuts, shape you cut the baclava in, etc.). So you could both be right.

--
AF
"Non Sequitur U has a really, really lousy debate team."
--artyw raises the bar on rec.sport.baseball

"Sherry" > wrote in message
. 97.142...
> From the Global Gourmet:
>
> 1 lb. sweet butter
> 1 lb. filo pastry
> 1-2 lbs. blanched almonds, chopped
> 1 lb. shelled walnuts
> 2/3 cups sugar
> 2 teaspoons ground cinnamon
> 1 teaspoon allspice
> 3 dozen whole cloves

Well, that bit doesn't look impossible, especially with Splenda. I wonder
what it would taste like with a Da Vinci poured over?

Nicky.

--
A1c 10.5/5.6/<6 T2 DX 05/2004
1g Metformin, 100ug Thyroxine
95/74/72Kg

Nicky wrote:
> "Sherry" > wrote in message
> . 97.142...
>
>>From the Global Gourmet:
>>
>>1 lb. sweet butter
>>1 lb. filo pastry
>>1-2 lbs. blanched almonds, chopped
>>1 lb. shelled walnuts
>>2/3 cups sugar
>>2 teaspoons ground cinnamon
>>1 teaspoon allspice
>>3 dozen whole cloves
>
>
> Well, that bit doesn't look impossible, especially with Splenda. I wonder
> what it would taste like with a Da Vinci poured over?
>
> Nicky.
>
Speaking of splenda. I could just sprinkle some on the just phyllo dough
butter snack. I do admit though, the pine nuts really add a kick to it,
so maybe with some trial and error, we could actually come up with a
carb friendly version.


Trinity

--

remove nospam
dx Oct 2003, Type 2,
metformin 500mg/2xday
low dose aspirin 3x week
walking 30 min/day
A1C 5.4
40 lbs lost
next goal: gain muscle strength

On Tue, 06 Sep 2005 18:36:01 -0400, Trinity
> wrote:

>Nicky wrote:
>> "Sherry" > wrote in message
>> . 97.142...
>>
>>>From the Global Gourmet:
>>>
>>>1 lb. sweet butter
>>>1 lb. filo pastry
>>>1-2 lbs. blanched almonds, chopped
>>>1 lb. shelled walnuts
>>>2/3 cups sugar
>>>2 teaspoons ground cinnamon
>>>1 teaspoon allspice
>>>3 dozen whole cloves
>>
>>
>> Well, that bit doesn't look impossible, especially with Splenda. I wonder
>> what it would taste like with a Da Vinci poured over?
>>
>> Nicky.
>>
>Speaking of splenda. I could just sprinkle some on the just phyllo dough
>butter snack. I do admit though, the pine nuts really add a kick to it,
>so maybe with some trial and error, we could actually come up with a
>carb friendly version.
>
>
>Trinity

Da Vinci does make just a suger-free simple suger syrup, that might
work out well for a base.

Jelly
T2 since1999
A1C 5.7
Meds to numerous to name

couple of comments
1) Walnuts or pistachio are more traditional
2) In some areas,no honey was ever used. My Romanian grandmother used
a solution of super saturated sugar water (sometimes with rose water or
orange water for extra flavor) she made the rolled type, not the sheet
type, so it was simple to dip them and let them dry on a rack.

It gave them a crystal coat, not a gooey one, They lasted longer, and
could be stored in dry sealed tins. My sister still makes them this way


Simply substituting Splenda would do. However not much you can do
about the Phylo




jimbo wrote:
> On Tue, 06 Sep 2005 18:36:01 -0400, Trinity
> > wrote:
>
>
>>Nicky wrote:
>>
>>>"Sherry" > wrote in message
96.97.142...
>>>
>>>>From the Global Gourmet:
>>>
>>>>1 lb. sweet butter
>>>>1 lb. filo pastry
>>>>1-2 lbs. blanched almonds, chopped
>>>>1 lb. shelled walnuts
>>>>2/3 cups sugar
>>>>2 teaspoons ground cinnamon
>>>>1 teaspoon allspice
>>>>3 dozen whole cloves
>>>
>>>
>>>Well, that bit doesn't look impossible, especially with Splenda. I wonder
>>>what it would taste like with a Da Vinci poured over?
>>>
>>>Nicky.
>>>
>>
>>Speaking of splenda. I could just sprinkle some on the just phyllo dough
>>butter snack. I do admit though, the pine nuts really add a kick to it,
>>so maybe with some trial and error, we could actually come up with a
>>carb friendly version.
>>
>>
>>Trinity
>
>
> Da Vinci does make just a suger-free simple suger syrup, that might
> work out well for a base.
>
> Jelly
> T2 since1999
> A1C 5.7
> Meds to numerous to name

--
"...in addition to being foreign territory the past is, as history, a
hall of mirrors that reflect the needs of souls observing from the present"
Glen Cook

jimbo > wrote in
:

<snip>

> Da Vinci does make just a suger-free simple suger syrup, that might
> work out well for a base.
>
> Jelly
> T2 since1999
> A1C 5.7
> Meds to numerous to name

Shame no "honey flavor", but Almond flavor might work. Would it give
the appropriate gooey-ness???

Sherry

ted rosenberg > wrote in
eenews.net:

<snip>
>
> Simply substituting Splenda would do. However not much you can
> do
> about the Phylo
>


Maybe just less layers???

Sherry

Sherry wrote:
> Priscilla Ballou > wrote in
> :
>
> <snip>
>
>>I wish I could imagine a baklava that wouldn't spike, but I'm not up
>>to the task. ;-) I think that portion control is our friend in
>>this area.
>>
>>Priscilla, very fond of Greek pastry
>
>
> Not even sure portion control would help me there! My bgs are *soooo*
> sensitive to honey! BD (before diabetes), I used to just scoop a
> spoonful of honey out of the honey jar and eat it... or would munch on
> the honeycomb, savoring the marvelous flavor of honey. I'd try all
> sorts of different honeys beyond the basic clover - they all have
> different and wonderful flavors.
>
> The last time I tried a tsp of honey on my low-carb toast, with lots of
> butter too, my bgs just absolutely soared!
>
> Sherry
>
I just bought a bottle of Honey Tree's sugar free imitation honey.
Claims zero net carbs but has malitol, sorbitol, and "higher polyols" in
addition to acesulfame K. I'm not an expert on honey, but I sampled it
and it tastes like honey to me, looks like honey and is very thick.

On Fri, 09 Sep 2005 11:31:07 -0500, Larry Hazel
> wrote:

>I just bought a bottle of Honey Tree's sugar free imitation honey.
>Claims zero net carbs but has malitol, sorbitol, and "higher polyols" in
>addition to acesulfame K. I'm not an expert on honey, but I sampled it
>and it tastes like honey to me, looks like honey and is very thick.

What was the effect on your BGs - and did it give you any GI
problems?


Cheers Alan, T2 d&e, Australia.
--
Everything in Moderation - Except Laughter.

Alan S wrote:
> On Fri, 09 Sep 2005 11:31:07 -0500, Larry Hazel
> > wrote:
>
>
>>I just bought a bottle of Honey Tree's sugar free imitation honey.
>>Claims zero net carbs but has malitol, sorbitol, and "higher polyols" in
>>addition to acesulfame K. I'm not an expert on honey, but I sampled it
>>and it tastes like honey to me, looks like honey and is very thick.
>
>
> What was the effect on your BGs - and did it give you any GI
> problems?
>
>
> Cheers Alan, T2 d&e, Australia.

I just tasted a drop.

Larry Hazel > wrote in
:
<snip>
> I just bought a bottle of Honey Tree's sugar free imitation honey.
> Claims zero net carbs but has malitol, sorbitol, and "higher
> polyols" in addition to acesulfame K. I'm not an expert on honey,
> but I sampled it and it tastes like honey to me, looks like honey
> and is very thick.

Wish they'd find some other sweetener than sugar alcohols. Certainly no
gas shortage when I consume something with them in it! Even the
erythrytol, that's supposed to not have the same effects, make me
"musical"

Sherry

Hmmm this sounds like a problem I worked on. I cut the sugar in half and
the honey in half. Kids and family could not tell a diff. DO NOT USE
SPLENDA OR ANY SUAGR SUB When making baklava. I tired it once... hence
the term once. I also cut the number of layers in my phyllo dough on my
recipe from 26 to 20. 5 full sheets of athens brand dough is 37 gr.
carbs. Just do the math? I Figured out my recipe and it came out to
about just under 2 diabetic carbs per piece. and it was a decent large
piece. IF you want my recipe with complete measures just let me know. I
would be happy to post it.
good luck! It can be done.
Greek Momma

Phyllo has no eggs. it is water, salt and flour.
also... just a good hint I forgot.. when you make a sugar syrup use a
table spoon of honey to just flavor it up and a little orange peel boiled
in with cinnamon. Remove the peel and cinnamon sticks when you pour it
over the top. Cradle the pan and drain off the remaining syrup back in to
a jar and store in fridge until the next time you need it for pastry. IT
CAN WORK to make it low carb.. I am the mom of a diabetic baklava loving
type 1 teen. Moderation is also a key and using enough insulin prior to
eating it. But remember... Baklava is not a daily thing... it is for
special things.. Greeks don't eat it everyday! although we sometimes
wish! <smile>

GreekMomma wrote:
> Hmmm this sounds like a problem I worked on. I cut the
> sugar in half and the honey in half. Kids and family
> could not tell a diff. DO NOT USE SPLENDA OR ANY SUAGR
> SUB When making baklava. I tired it once... hence the
> term once. I also cut the number of layers in my phyllo
> dough on my recipe from 26 to 20. 5 full sheets of
> athens brand dough is 37 gr. carbs. Just do the math? I
> Figured out my recipe and it came out to about just under
> 2 diabetic carbs per piece. and it was a decent large
> piece. IF you want my recipe with complete measures just
> let me know. I would be happy to post it. good luck! It
> can be done. Greek Momma

I'd love to try the recipe. Balava is on of my favorite "sins".

--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org