Double Chocolate Dough - Nots
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 209.9
- Total Fat: 4.7 g
- Cholesterol: 0.3 mg
- Sodium: 10.5 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 3.0 g
- Protein: 4.7 g
View full nutritional breakdown of Double Chocolate Dough - Nots calories by ingredient
Introduction
These baked delicacies are reminiscent of double chocolate cake doughnuts found almost everywhere. They are made healthier with whole-wheat flour and no hydrogenated oil, lighter with the addition of skim milk and a Splenda frosting, and richer with a spike of coffee These baked delicacies are reminiscent of double chocolate cake doughnuts found almost everywhere. They are made healthier with whole-wheat flour and no hydrogenated oil, lighter with the addition of skim milk and a Splenda frosting, and richer with a spike of coffeeNumber of Servings: 15
Ingredients
-
2 teaspoons corn starch
2 tablespoons cold water
¾ cup sugar
1 cup skim milk
4 tablespoons light olive or canola oil
1 tablespoon vanilla extract
1 tablespoon brewed coffee
2 ½ cups flour
1 cup whole-wheat pastry flour
½ cup unsweetened cocoa powder
4 teaspoons baking powder
½ teaspoon salt
1 ¼ cups Splenda Granulated (or sugar)
¼ cup cornstarch
¼ cup unsweetened cocoa powder
2 tablespoons hot water
Directions
In a large bowl, beat the corn starch with the cold water.
Gradually add sugar, beating constantly.
Stir in the milk, oil, vanilla and coffee.
Sift together the flours, cocoa powder, baking powder and salt.
Add to the liquid mixture, mixing well.
Cover and chill the dough for 30 min.
Preheat oven to 450 degrees. Spray a baking sheet.
Roll out dough on a lightly floured board to a 1/2" thickness and cut out.
Place the doughnuts and holes on the baking sheet, about 1" apart.
Bake for 10-15 min. Cool completely on wire racks.
Pour Splenda, cornstarch and cocoa powder in a blender or small food processor.
Blend until a very fine powder consistency is reached. Pour into a shallow bowl.
Add water and stir well until a thick consistency has been reached.
Dip cooled doughnuts into the glaze and allow to dry completely.
Number of Servings: 15
Recipe submitted by SparkPeople user JO_JO_BA.
Gradually add sugar, beating constantly.
Stir in the milk, oil, vanilla and coffee.
Sift together the flours, cocoa powder, baking powder and salt.
Add to the liquid mixture, mixing well.
Cover and chill the dough for 30 min.
Preheat oven to 450 degrees. Spray a baking sheet.
Roll out dough on a lightly floured board to a 1/2" thickness and cut out.
Place the doughnuts and holes on the baking sheet, about 1" apart.
Bake for 10-15 min. Cool completely on wire racks.
Pour Splenda, cornstarch and cocoa powder in a blender or small food processor.
Blend until a very fine powder consistency is reached. Pour into a shallow bowl.
Add water and stir well until a thick consistency has been reached.
Dip cooled doughnuts into the glaze and allow to dry completely.
Number of Servings: 15
Recipe submitted by SparkPeople user JO_JO_BA.