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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