Low Fat Dessert Recipes

Ingredients:

2 tbsp sugar, plus
1 1/2 cup sugar
2 tbsp poppy seeds
2 cup all-purpose white flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 large egg
3/4 cup nonfat sour cream -or nonfat plain yogurt
1/3 cup buttermilk
3 tbsp canola oil
2 tsp grated lemon zest
1 tsp pure vanilla extract

Instructions:

1. Preheat oven to 400°F. Thoroughly coat the molds of 2 mini-Bundt pans
with nonstick cooking spray or oil. Sprinkle molds evenly with 2
tablespoons of the sugar, shaking out excess. (If you only have one pan,
bake the recipe in 2 batches.)

2. In a small dry skillet, stir poppy seeds over medium heat until they are
fragrant, about 1 minute. Transfer to a bowl. Add flour, baking powder,
baking soda and salt, whisk to blend and set aside.

3. In a large mixing bowl, whisk egg until frothy. Add the remaining 1 1/4
cups sugar, sour cream or yogurt, buttermilk, oil, lemon zest and vanilla;
mix well. Add the dry ingredients and stir with a rubber spatula just until
moistened.

4. Spoon about 2 tablespoons of batter into each prepared mold, smoothing
the surfaces with a small spoon.

5. Bake for 10 to 12 minutes, or until the tops spring back when touched
lightly. Loosen edges and turn the doughnuts out onto a wire rack to cool.
(If baking in 2 batches, cool the pan, clean it, then recoat it with
cooking spray or oil and sugar.)

Makes 1 dozen doughnuts.

205 calories per doughnut: 4 grams protein, 5 grams fat (0.5 gram saturated
fat), 38 grams carbohydrate; 255 mg sodium; 18 mg cholesterol; 1 gram
fiber.

Busted by: Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 1