Ingredients
Braid
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
Glaze
¼ cup cold water
2 teaspoons cornstarch
Dash salt
1 cup sugar replacement
1 teaspoon vanilla extract
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
Glaze
¼ cup cold water
2 teaspoons cornstarch
Dash salt
1 cup sugar replacement
1 teaspoon vanilla extract
Directions
- Heat oven to 350º. Spray cookie sheet with cooking spray.
- Combine pumpkin, brown sugar, spices and egg yolk. Add pecans and raisins.
- 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.
- 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.
- Bake for 25-30 minutes. Immediately remove from cookie sheet.
- To make glaze, blend water and cornstarch. Pour into saucepan. Add salt.
- Boil until clear and thickened. Remove from heat. Add sugar replacement and vanilla, stirring to dissolve. Pour over braid. Slice into 6 pieces.
Image
Prep Time
30 min
Nutrition Facts
- Servings per Recipe: 6
- Calories: 248
- Calories from Fat: 90
- Total Fat: 10
- Cholesterol: 35 mg
- Sodium: 315 mg
- Carbohydrate: 35 g
- Dietary Fiber: 2 g
- Protein: 2 g
- Exchange: 2 starch, 2 fat
- Carbohydrate Units: 2