I hate to brag, but I have to say that I make a KILLA baklava! I mean TO DIE FOR! Which is why I am not posting that recipe here today…I wouldn’t subject my dear and health conscience readers to that level of indulgence! Instead, I am sharing the recipe that I use to get my baklava ‘fix’ without all of the calories and fat. Yes, it is still a decadent dessert, but you won’t feel the need to spend the next 3 days chained to the treadmill after this one! This recipe will make about 2 cups of the topping which should last quite a while in your fridge or freezer. Heck, sometimes at about 3 in the afternoon you will find me indulging in a big spoonful of this nut mix served over diced mango (sans the ice cream) as my afternoon snack! This is behavior that I would not necessarily recommend, but it is a heck of a lot smarter than a big fat cookie or the like! Hmmmm…I wonder what this would be like with a big spoonful of omega 3 laden flax seed ground in with the nuts?? I will let you know how it works the next time I make this!
Baklava ice cream crunch
Servings: depends on how you use it!
- 1 c black walnuts (unsalted)
- 1/2 c pistachios (roasted and salted)–I buy big bags of shelled pistachios at SAMS
- 1/2 c almonds (unsalted) almonds
- 1/4 c brown sugar
- 1/4 t ground cinnamon
- dash of allspice
- vanilla ice cream or frozen yogurt
- 1 ripe champagne mango
Put the nuts, brown sugar, allspice, and cinnamon in your food processor and let it spin until the nuts are finely ground.
Dice the mango. Sprinkle about 1-2 T of the nut mix over two scoops of ice cream (or yogurt). Top with about 1/2 of the chopped mango. Serve with a nice digestif!
Store the remainder of the nut mix in a tightly covered bowl in the fridge or freezer for future indulgences