Low Fat Baked Donuts
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Dry Ingredients:1 Cup All Purpose Flour1/2 Cup Sugar1 1/2 tsp Baking Powder1/4 tsp Salt1/4 tsp (scant) Nutmeg1 tiny pinch or shake CinnamonWet Ingredients:1/2 Cup skim milk1/2 tsp Apple Cider Vinegar1/2 tsp Pure Vanilla Extract2 Egg whites3 Tbs I Can't Believe...Butter LightToppings:glaze - 1/2 Cup Powdered Sugar (lump free!)1 Tbs milk (adds 20 cal per donut)Or Melted sweet, milk chocolate (depends on type of chocolate used.
Makes about 12.
Preheat oven to 350º F.
In a large bowl, combine dry ingredients with a whisk to mix thoroughly. Combine wet ingredients in a small sauce pan over medium low heat and mix until earth balance is melted. This mixture should NOT get too hot, you should be able to stick your finger in the mixture. It should feel slightly warm. If you burn yourself, 1) it’s not my fault! and 2) it’s too hot for the dough!
Add wet to dry and mix until just combined. It should form a very soft dough.
Using a tablespoon measure, scoop out dough into your ungreased nonstick mini-donut pan. Smooth out the top of the dough with your fingers, this will make for more even, prettier donuts, but isn’t crucial.
the dough sits just below the rim. If you over fill, your donuts will come out looking like it has a little muffin top. Not the end of the world, but not very donut-like either.
Bake for 12 minutes. They should not be browned on top, but a tester will come out clean. Invert hot pan over a cutting board or cooling rack to release donuts. Allow to cool completely before decorating.
Time for toppings!
For glaze:
Whisk soymilk and powdered sugar together. Dip the “bottom” half of the donut (the side with the nicer shape) into the glaze, let some drip off, then dip glaze-side down into sprinkles. Transfer to a wire rack that has been set on top of some parchment paper. The excess glaze will drip through the rack onto the paper for easy cleaning later.
For Chocolate Dip
This is the easy part. Melt 6 oz of high quality fairly sweet chocolate over low heat in a double boiler. Remove from heat and stir until chocolate is smooth and barely warm to the touch. I should mention that you should be very careful not to get any water in the chocolate or it could seize, and no one likes that!
Dip your donuts one-by-one into the chocolate until completely covered. Place donut on your wire rack to drip off excess chocolate - it’ll make for a much smoother appearance than if you try to scrape off excess chocoalte with your fingers. Allow to set until chocolate isn’t so shiny and can be picked up without making a sticky mess!
*Edit!! So, I waited until the chocolate was set and realized that my donuts had glued themselves to the rack, making the bottoms rip off when your try to pick one up. I think it’d be better to let these set on parchment paper! Also, use a decently sweet chocolate, or it will be too bitter.
Number of Servings: 12
Recipe submitted by SparkPeople user CHARITYF1976.
Preheat oven to 350º F.
In a large bowl, combine dry ingredients with a whisk to mix thoroughly. Combine wet ingredients in a small sauce pan over medium low heat and mix until earth balance is melted. This mixture should NOT get too hot, you should be able to stick your finger in the mixture. It should feel slightly warm. If you burn yourself, 1) it’s not my fault! and 2) it’s too hot for the dough!
Add wet to dry and mix until just combined. It should form a very soft dough.
Using a tablespoon measure, scoop out dough into your ungreased nonstick mini-donut pan. Smooth out the top of the dough with your fingers, this will make for more even, prettier donuts, but isn’t crucial.
the dough sits just below the rim. If you over fill, your donuts will come out looking like it has a little muffin top. Not the end of the world, but not very donut-like either.
Bake for 12 minutes. They should not be browned on top, but a tester will come out clean. Invert hot pan over a cutting board or cooling rack to release donuts. Allow to cool completely before decorating.
Time for toppings!
For glaze:
Whisk soymilk and powdered sugar together. Dip the “bottom” half of the donut (the side with the nicer shape) into the glaze, let some drip off, then dip glaze-side down into sprinkles. Transfer to a wire rack that has been set on top of some parchment paper. The excess glaze will drip through the rack onto the paper for easy cleaning later.
For Chocolate Dip
This is the easy part. Melt 6 oz of high quality fairly sweet chocolate over low heat in a double boiler. Remove from heat and stir until chocolate is smooth and barely warm to the touch. I should mention that you should be very careful not to get any water in the chocolate or it could seize, and no one likes that!
Dip your donuts one-by-one into the chocolate until completely covered. Place donut on your wire rack to drip off excess chocolate - it’ll make for a much smoother appearance than if you try to scrape off excess chocoalte with your fingers. Allow to set until chocolate isn’t so shiny and can be picked up without making a sticky mess!
*Edit!! So, I waited until the chocolate was set and realized that my donuts had glued themselves to the rack, making the bottoms rip off when your try to pick one up. I think it’d be better to let these set on parchment paper! Also, use a decently sweet chocolate, or it will be too bitter.
Number of Servings: 12
Recipe submitted by SparkPeople user CHARITYF1976.
Nutritional Info Amount Per Serving
- Calories: 88.8
- Total Fat: 1.4 g
- Cholesterol: 0.2 mg
- Sodium: 136.2 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 0.3 g
- Protein: 1.7 g
Member Reviews
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COASTALMUM
These are great! I've been baking them for several years now, but they've always turned out like blobs (not that the kids seem to mind). A week or so ago I received a Penny Miller catlogue on my door step and flicked through it. And what do you know, they had this great donut baking tray set :) - 11/6/13