This is a delicious and very healthy dessert idea derived from a recipe from UCSD’s cancer cooking class. Instead of layering each piece of phyllo dough with melted butter which is typical in a traditional baklava we use canola oil spray.
2 bananas cut in slices
1/2 Tablespoon cinnamon
2 Tablespoon brown sugar
4 ounces dark chocolate
1 package phyllo dough you will use 6 sheets (cover with damp paper towel when using)
1/4 cup chopped pistachios
Canola oil spray
Powdered sugar for dusting
Slice banana and mix with brown sugar and cinnamon. Chop chocolate and set aside in another bowl. On a kitchen towel place one sheet of the phyllo dough. Spray with canola oil and sprinkle a teaspoon of chopped pistachios. Repeat 5 times giving you a total of 6 sheets of phyllo dough. Arrange banana mixture horizontally, on the lower third of the phyllo, leaving a 1 inch border on both sides (You are mimicking how sushi is made). Top the bananas with the chopped chocolate and the rest of the nuts. Fold the sides up on top if the bananas (only 1 inch). Take the edge of the towel where the bananas are and fold the bottom over the bananas and roll up to make a log.
Transfer, seam side down to a baking sheet lined with parchment and spray the top with canola oil. Cut the log every two inches half way down the baklava (make sure you do not cut all the way through). Bake in the oven until golden, about 12-15 minutes. Cool and dust with powdered sugar.
Pre-made pesto or homemade
Frozen deveined peeled shrimp (uncooked)
Place frozen shrimp in colander and run cold water over to thaw. Place on a foiled baking sheet and bake at 450 for about 10 minutes. Toss the cooked shrimp with pesto and skewer on bamboo skewers. Garnish with fresh basil leaves and enjoy! These babies go quickly so watch out!