| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Dutch | Doughnuts, Diabetic | 24 | Servings |
INGREDIENTS
| -Ursula R. Taylor | ||
| 1 | pk | Dry yeast |
| 1/4 | c | Warm water |
| 2 | Eggs | |
| 1/2 | c | Skim milk |
| 1/4 | c | Whole milk |
| 1 | ts | Vanilla extract |
| 1/3 | c | Granulated sugar replacement |
| 3 | c | All purpose flour |
| 1 | tb | Baking powder |
| 1 | ts | Salt |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Ground nutmeg |
INSTRUCTIONS
SOURCE: Diabetic Sweet Tooth Cookbook by Mary Jane Finsand, copyright 1993, ISBN #0-8069-8530-5. MM format by Ursula R. Taylor. Dissolve yeast in warm water in a large bowl. Add eggs, skim and whole milk, vanilla, and sugar replacement. Beat until light and fluffy. Add 2 cups of the flour and the aking powder, salt, cinnamon and nutmeg; beat on low until well blended. Stir in remaining flour. Transfer to floured surface. Roll dough to about1/3 inch thickness. Cut with a floured doughnut cutter. Heat about 3 inches of vegetable oil to 375~F in a skillet or deep fat fryer. Slide doughnuts into hot oil. Fry until golden browm, turning several times. Remove from oil and drain on paper towels. Yield: 24 servings Exchange, 1 serving: 3/4 bread Calories, 1 serving: 60 Carbohydrates, 1 serving: 12 g Posted to MM-Recipes Digest V5 #021 by "Robert Ellis" <rpearson@snowcrest.net> on Jan 20, 1998
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