| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breakfast | 14 | Servings | |
INGREDIENTS
| 3 3/4 | c | Low-fat baking mix |
| 1/2 | c | Brown sugar, packed |
| 3/4 | ts | Nutmeg |
| 1/3 | c | Reduced fat margarine, cold |
| 1 | Whole egg | |
| 1/2 | c | Fat-free vanilla yogurt |
| 1/2 | c | Applesauce |
| 1 | ts | Pure vanilla extract |
| 1 | c | Powdered sugar, sifted |
| 1 | ts | Almond extract |
| 2 | tb | Skim milk |
INSTRUCTIONS
GLAZE Preheat oven to 425. Prepare 2 baking sheets with cooking spray; set aside. In a mixing bowl, combine baking mix, brown sugar, and nutmeg. Cut in margarine with a pastry blender until mixture resembles coarse crumbs. Stir in egg, yogurt, applesauce, and vanilla extract. Stir just until moistened. Turn out dough onto a surface lightly sprinkled with additional baking mix. Roll to 1/2" thickness. Cut with a floured 3" biscuit cutter. Punch a hole in the center of each doughnut with a floured finger. Place on baking sheet and pull dough gently to make about a 1" hole, keeping doughnut uniformly shaped. Brush tops with milk and sprinkle with granulated sugar. Bake for 12 minutes or until golden brown. Cool.Meanwhile, to prepare glaze, combine powdered sugar, almond extract, and milk.Drizzle over doughnuts. Per serving: 261 Calories; 3g Fat (10% calories from fat); 4g Protein; 62g Carbohydrate; 16mg Cholesterol; 590mg Sodium Recipe by: Southern Success Recipes Posted to MC-Recipe Digest V1 #581 by matejka@bga.com (Anita A. Matejka) on Apr 20, 1997
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