It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Sugar-Free Rugelach

Source: Marilyn Helton.

Cream cheese pastry sweetened with raisins, nuts, and cinnamon.

Nutrition Facts

Makes 64 servings
Amount Per Serving

Calories	69.5

Total Carbs	7.8 g

Dietary Fiber	0.5 g

Sugars	1.9 g

Total Fat	4.2 g

Saturated Fat	0.7 g

Unsaturated Fat	1.7 g

Potassium	28.2 mg

Protein	1.0 g

Sodium	2.4 mg

Dietary Exchanges 4.2 Fat, 0.1 Fruits, 0.0 Meat, 0.0 Other Carbs, 0.3 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

Directions

Filling

Preheat oven to 375 degrees F.
To make dough, cream together margarine and cream cheese with an electric mixer. Blend in the vanilla extract.
Still using the electric mixer, mix in the flour. Chill dough at least 1 hour.
For filling, mix together the chopped raisins, walnuts, and cinnamon. If you have a food processor, place whole walnuts and raisins into the bowl, sprinkle with the cinnamon and chop them together by processing in short pulses.
Divide the chilled dough into 4 equal portions.
Roll out each portion into a 10 to 12 inch circle, 1/8 inch thick on a lightly floured board or between two sheets of waxed paper.
Spread a light layer of preserves or spreadable fruit (approx. 2 tablespoons) onto each dough circle. Sprinkle each circle with approximately 1/4 cup of the chopped raisin-nut mixture.
Using a pastry or pizza cutter, cut each circle into 16 wedges. Roll each wedge from base to point.
Place, point down, on lightly greased or parchment-lined baking sheets. Bake for 15-17 minutes, or until golden. Remove to racks to cool.