INGREDIENTS

INSTRUCTIONS

SOURCE:  Diabetic Sweet Tooth Cookbook by Mary Jane Finsand, copyright
1993, ISBN #0-8609-8530-5.  MM format by Ursula R. Taylor.
Pour skim milk in small saucepan.  Bring to a boil, remove from heat, and
allow to cool.  Dissolve the yeast in the warm water. Combine skim milk,
yeast mixture, sweetener of your choice, shortening, fructose, egg and salt
in a large mixing bowl. Combine the cocoa with 1 1/4 cup of flour in
another bowl. Stir to mix. Add to liquid mixture in bowl. Beat on low until
mixture is blended and smooth.  Add remaining flour and stir until all the
flour is incorporated into the dough.
Turn out onto a lightly floured surface; then knead for 4 to 5 minutes or
until dough is smooth and elastic. Place in a greased bowl, turn dough
over, cover, and allow to rise until double in size (about 1 1/2 hours).
Punch dough down and roll to abut 1/2 inch thickness. Cut with floured
doughnut cutter.  Place doughnuts onto a greased cookie sheet or piece of
waxed paper.  Cover and allow to rise.  Heat 2 to 3 inches of oil in deep
fat fryer or heavy saucepan to 375~ F. Heat a wide spatula in the oil.
Gently slide spatula under a doughnut. Place doughnut in the hot oil, and
fry about 2 minutes on each side.  Remove from oil; drain on paper towels.
Repeat with remaining doughnuts.
Yield:  18 servings
Exchange, 1 serving:  3/4 bread
Calories, 1 serving:  65
Carbohudrates, 1 serving:  14 g
Posted to MM-Recipes Digest V5 #021 by "Robert Ellis"
<rpearson@snowcrest.net> on Jan 20, 1998

A Message from our Provider:

“He who angers you, controls you!”