University of Illinois Extension

Recipes for Diabetes - University of Illinois Extension


1 cup canned pumpkin
¼ cup brown sugar
1 teaspoon cinnamon
1/8 teaspoon ginger
1 can (8-ounce) low-fat crescent rolls
1/8 teaspoon nutmeg
1 egg, separated
¼ cup chopped pecans
¼ cup raisins
Cooking spray

¼ cup cold water
2 teaspoons cornstarch
Dash salt
1 cup sugar replacement
1 teaspoon vanilla extract


  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.
Total time: 1 hour
Preparation time: 30 minutes
Nutrition Facts
Servings per Recipe: 6
Amount Per Serving
Calories 248 Calories from Fat 90
Total Fat 10 g
Cholesterol 35 mg
Sodium 315 mg
Carbohydrate 35 g
Dietary Fiber 2 g
Protein 4 g
Exchange 2 starch, 2 fat
Carbohydrate Units 2

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