1/2 lb Shelled pistachio nuts,
-ground
3 tb Sugar
3/4 ts Ground cinnamon
1 1/2 tb Rose water
1/2 lb Filo dough
1/2 c  Low-calorie margarine,
-melted
Rose Water Syrup
Whole cloves,optional

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. 1. Combine pistacho 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 13×9″ 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. 2. Cut baklava at 1-1/2″ intervals
diagonally to form pattern of about 35 diamond shapes. Bake at 400F. 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.