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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 22.5
  • Total Fat: 0.1 g
  • Cholesterol: 0.1 mg
  • Sodium: 71.3 mg
  • Total Carbs: 5.9 g
  • Dietary Fiber: 0.2 g
  • Protein: 0.7 g

View full nutritional breakdown of Makeover Mini Donuts calories by ingredient
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Makeover Mini Donuts

Submitted by: CASAUNDRALEIGH

Introduction

A slightly sweet banana flavored mini donut that is baked, not fried and covered in a coating of cinnamon and Splenda. Can be adapted using different flavors of yogurt and/or using real sugar. A slightly sweet banana flavored mini donut that is baked, not fried and covered in a coating of cinnamon and Splenda. Can be adapted using different flavors of yogurt and/or using real sugar.
Number of Servings: 20

Ingredients

    1 C White Flour
    1/2 C Almond Breeze Vanilla Unsweetened
    1/2 tsp Vanilla Extract
    1/2 C Splenda
    1 1/2 tsp Baking Powder
    1/4 tsp Salt
    1/4 tsp Cinnamon
    1/4 tsp Nutmeg
    3 Tbsp Great Value Banana Creme Pie Yogurt
    1/2 tsp Apple Cider Vinegar
    Optional for Coating-
    Cinnamon
    Splenda

Directions

This recipe makes 20 mini donuts.
You will need a mini donut pan lightly greased with cooking spray.
Preheat oven to 350.
Mix the dry ingredients together in a medium-sized bowl. Combine the wet ingredients in a measuring cup. Pour the wet into the dry and mix well.
Transfer the batter to a pastry bag (or ziplock storage bag) and cut off the tip (or corner). Carefully pipe the batter into each donut mold until it's no more than 2/3 full.(1 Tbsp per donut)
Bake for 8-12 minutes, until tops are done.
Remove from oven and allow to cool on a wire rack for a few minutes before attempting to remove the donuts from the pan. If necessary, carefully run a toothpick around the edges and centers of the molds to unstick the donuts.
Wash the pan and repeat with the remaining batter.
As soon as donuts cool slightly on wire rack for about 2 minutes, shake them in a Ziploc containing your desired amount of Splenda and cinnamon!

Number of Servings: 20

Recipe submitted by SparkPeople user CASAUNDRALEIGH.






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