I’m still trying to use up some of crescent rolls that I had stock piled. Not to mention we received homegrown pecans from my husband’s aunt from Louisiana! And I couldn’t wait any longer, I had to add them to a dish or meal ASAP!

This recipe is a Pillsbury Recipe. I wanted to decrease some of the extra unwanted calories and fat From the original recipe so this is what I came up with. I was able to cut calories down by 28% and decrease the fat content by 32 %, which took the ww plus points from a 9 to a 7.

This recipe yields 6 servings

Ingredients:
3/4 cup puréed pumpkin (not pumpkin pie mix!)
1/3 cup brown sugar (not packed) or use Splenda brown sugar (2 1/2 TB)
1 tsp ground high quality cinnamon
1/8 tsp ground ginger
1/8 tsp nutmeg
3 tsp egg substitute
1/3 cup chopped pecans
1 can Pillsbury reduced fat crescent rolls
Egg white wash (one egg white mixed with scant water)

Glaze
1/3 cup powered sugar
2 tsp skim milk or soy vanilla
1/2 tsp high quality vanilla extract
1 TB chopped pecans

Directions:
1. Preheat oven to 350 degrees and spray a cookie sheet with cooking spray.

2. In medium bowl add pumpkin, egg substitute, spices, and brown sugar. Mix with spoon.

3. Add chopped pecans and stir to combine.

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Set a side.

4. Now open the crescent dough and spread out on baking pan. Made sure to pinch seems together.

5. Add pumpkin filling to center of the pastry dough (3 1/2 inch wide lengthwise) down center of the dough within 1 inch of the ends.

6. Take kitchen scissors and make 1 inch cuts down the sides of the rectangle just to the edge of the filling.

7. Fold strips at an angle across filling, overlapping ends and alternating from side to side.

8. Brush with egg wash.

9. Bake in oven for 20 minutes or until golden brown.

10. While the braid is baking mix together milk, vanilla, and powdered sugar. Set a side.

11. Once braid is done removed from cookie sheet and place on platter. Pour the glaze over the braid sprinkle with chopped pecans.

Enjoy!

 

 

Nutrition Facts   Pumpkin Braid Remake   6 Servings Amount Per Serving (7 ww plus points)   Calories 239.1   Total Fat 10.9 g   Saturated Fat 2.5 g   Polyunsaturated Fat 3.0 g   Monounsaturated Fat 4.4 g   Cholesterol 0.1 mg   Sodium 304.9 mg   Potassium 66.1 mg   Total Carbohydrate 37.4 g   Dietary Fiber 1.6 g   Sugars 22.0 g   Protein 4.1 g   Vitamin A 37.7 %   Vitamin B-12 0.0 %   Vitamin B-6 0.9 %   Vitamin C 0.6 %   Vitamin D 0.3 %   Vitamin E 2.0 %   Calcium 2.4 %   Copper 5.7 %   Folate 0.5 %   Iron 5.9 %   Magnesium 2.9 %   Manganese 21.7 %   Niacin 0.5 %   Pantothenic Acid     0.7 %   Phosphorus     2.4 %   Riboflavin 0.6 %   Selenium 0.7 %   Thiamin 3.4 %   Zinc 2.3 % *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The original recipe had 330 calorie, 16 grams of fat, 41 grams of carbohydrate, 2 grams of fiber, 5 grams of protein. Previous recipe as website reports was 9 WW plus points.

 

The calorie amount listed above is entered by using the first ingredients listed on the ingredients list.