Low-Cal Powdered Donuts
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 135.1
- Total Fat: 5.4 g
- Cholesterol: 98.5 mg
- Sodium: 147.3 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 0.4 g
- Protein: 12.9 g
IntroductionYeah, I know. Low cal powdered donut? Well not really a donut, but an extra power-packed version of French toast! Structure comes rom the bread, but the egg,vanilla, lemon zest and powdered sugar create the sinful pleasure of a donut! At only 135 calories each, and less than 4 grams of sugar, this is a sweet treat than won't put you in a sugar coma! Yeah, I know. Low cal powdered donut? Well not really a donut, but an extra power-packed version of French toast! Structure comes rom the bread, but the egg,vanilla, lemon zest and powdered sugar create the sinful pleasure of a donut! At only 135 calories each, and less than 4 grams of sugar, this is a sweet treat than won't put you in a sugar coma!
3 large 1/2" thick slices of white bread, split, or six 3-3.5" rounds (I made mine in a bread tube, but you could use a cookie cutter)
1/3 cup milk
1/2 tsp vanilla extract
1/2 tsp lemon zest
4 tbs plain whey protein powder (I used soy protein isolate for the calculations, as the nutrition is nearly identical and they didn't have whey on here)
1 tbs unsalted butter
To use as little butter as possible, rub the stick directly onto your pan when cold. Don't slice and melt it. Also, I haven't found a way to get the powdered sugar to stay on in the scary-perfect way the boxed ones do, so if you aren't going to eat these for awhile, wait to coat in powdered sugar until just before you eat them. You can certainly decrease the cholesterol and fat by using only egg whites. Use a conversion tool for the size eggs you have. If you'd like, please feel free to sub in whole wheat bread. Whole winter white wheat is fantastic because it's a whole flour that bakes nearly identically to all purpose flour, and you get extra protein and fiber for your trouble.
Put eggs, whey protein, half the milk, lemon zest, and vanilla in a blender. mix until blended, adding more milk as needed to get a mixture suitable for french toast dipping. Pour into a pasta bowl or cereal bowl large enough to fit the pieces.
Take a stick of butter and rub on the inside of a cold frying pan, and put the pan on medium heat. When water sprinkles dance on the surface, you're ready to start.
Completely submerge a piece bread and wait for a few bubbles to come up. This is how you know the egg mix has soaked in well. Put in the pan. Continue dipping bread in egg and placing in frying pan. There will be some egg mixture left over, carefully pour it on top of the bread pieces and let soak in, a little at a time, until you have used all the egg mixture. After a few minutes, flip them over and cook the other side. Get a couple paper towels or that cookie rack ready, and place the pieces on them as they finish cooking. Leave to cool. Next take 1/8 cup of powdered sugar and place it on a plate. Coat the edges of your cooled pieces first by picking up the sugar and gently rubbing it in. Then rub the flat sides of the pieces into the sugar, followed by gently rubbing it in with your hands to cement it and get rid of the excess. Repeat with the other 5 "donuts"
Serving Size: Makes 6 "donuts"
Number of Servings: 6
Recipe submitted by SparkPeople user IDOSYNC2.