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Light Lemon Blueberry Donuts

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Ingredients

Adjust Servings:
1/2 cup white whole wheat flour
1/2 cup all-purpose flour
1/3 cup granulated sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup plain low-fat yogurt
1 tablespoon canola oil
zest of one lemon, plus 1 tablespoon lemon juice
1 1/2 cups fresh blueberries
Sugar Topping:
1 tablespoon plus one teaspoon granulated sugar
zest of one lemon, chopped
1 large Egg, fresh, whole, raw

Light Lemon Blueberry Donuts

At 300 calories a pop, donuts are an easy way to wreck a healthy breakfast. Not my baked ones. They're bursting with fruit and flavor--not fat!

  • 15 Mins
  • Serves 10
  • Medium

Ingredients

  • Sugar Topping:

Directions

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Read more: https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1886173

Steps

1
Done

Preheat the oven to 375 degrees F. Spray a doughnut pan with nonstick cooking spray. (NOTE: If using an electric donut maker, read the manufacturer's directions.)

2
Done

Combine all dry ingredients in a mixing bowl. Combine all wet ingredients except for blueberries into a separate mixing bowl. Stir the wet ingredients into the dry just until combined, then gently fold in the blueberries.

3
Done

For mini donuts, drop one tablespoon of batter into each donut form. Use two tablespoons for traditional-size donuts.
Bake for 10 minutes, until golden brown.

4
Done

Pulse the sugar and lemon zest in a mini food processor until combined.

5
Done

Place the lemon sugar into a resealable bag. Working with two at a time, place the donuts in the bag and shake well to coat. Transfer the donuts to a wire rack to cool, if they make it that far!

6
Done

Makes 10 regular-size doughnuts or 20 mini doughnuts

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FARRO CAPRESE SALAD
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Chickpea Pumpkin Coconut Curry (Vegan)

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