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Sugar-Free Rugelach
Source: Marilyn Helton.

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

Rating:
Prep Time: 75 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

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
1 Fat , 1/2 Fruits , 1/2 Starch
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.
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Servings
Ingredients Directions
Filling
  1. Preheat oven to 375 degrees F.
  2. To make dough, cream together margarine and cream cheese with an electric mixer. Blend in the vanilla extract.
  3. Still using the electric mixer, mix in the flour. Chill dough at least 1 hour.
  4. 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.
  5. Divide the chilled dough into 4 equal portions.
  6. 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.
  7. 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.
  8. Using a pastry or pizza cutter, cut each circle into 16 wedges. Roll each wedge from base to point.
  9. Place, point down, on lightly greased or parchment-lined baking sheets. Bake for 15-17 minutes, or until golden. Remove to racks to cool.

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