Low Fat Apple Cider Doughnuts with Maple Syrup Glaze

Categories: 1, Breakfast, Light, Printed
Yield: 1 servings

3 tb Granulated sugar;
-(approximately) for
-preparing pans
2 c Flour; all-purpose
1 1/2 ts Baking powder
1 1/2 ts Baking soda
1/2 ts Salt
2 ts Ground cinnamon
1 lg Egg; lightly beaten
2/3 c Packed brown sugar
1/2 c Apple butter; or fruit puree
-fat replacement
1/3 c Maple syrup
1/3 c Apple cider
1/3 c Nonfat plain yogurt
3 tb Canola oil

------------------------------FOR MAPLE GLAZE------------------------------
1 1/4 c Confectioner's sugar
1 ts Vanilla extract
1/4 c Maple syrup; up to 1/3, up
-to

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

2. In a mixing bowl, whisk flour, baking powder, baking soda, salt and
cinnamon; set aside. In another bowl, whisk egg, brown sugar, apple butter
or fruit puree fat replacement, maple syrup, cider, yogurt and oil. Add the
dry ingredients to the wet ingredients and stir just until moistened.

3. Spoon about 2 generous tablespoons of batter into each prepared mold,
smoothing the surface.

4. 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).

Directions for Maple Glaze

1. In a bowl, combine confectioners' sugar and vanilla. Gradually whisk in
enough maple syrup to make a smooth, thick glaze.

2. When the doughnuts are completely cool, set them, fluted-side up, in a
wire rack over wax paper. Spoon some glaze over each doughnut, letting it
drip down the sides. (Alternatively, dip the doughnuts in glaze.)

Yield: 1 dozen doughnuts

Recipe by: Eating Well Secrets Of Low Fat Cooking

Posted to EAT-LF Digest by aml@skypoint.com on Nov 14, 1999, converted by
MM_Buster v2.0l.

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