Pumpkin Raisin Pecan Braid
    1. Heat oven to 350º. Spray cookie sheet with cooking spray.
    2. Combine pumpkin, brown sugar, spices and egg yolk. Add pecans and raisins.
    3. Unroll dough onto cookie sheet, sealing perforations to form one 13 x 7 inch rectangle. Spread filling down center, to within about 2 inches of edges.
    4. With scissors, make cuts 1 inch apart along sides of dough. Fold these strips at an angle across filling. Beat egg white until foamy and brush over braid.
    5. Bake for 25-30 minutes. Immediately remove from cookie sheet.
    6. To make glaze, blend water and cornstarch. Pour into saucepan. Add salt.
    7. Boil until clear and thickened. Remove from heat. Add sugar replacement and vanilla, stirring to dissolve. Pour over braid. Slice into 6 pieces.

From Recipes for Diabetes by University of Illinois Extension

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