Baked instead of deep-fried, these funnel cakes are a healthier option than the ones typically sold at carnivals and fairs. You can skip the powdered sugar and substitute fresh fruit if you'd like. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 400 degrees F. Coat a very large baking sheet with cooking spray; place a wire rack over waxed paper, parchment paper, or a large tray. Set aside. In a medium saucepan, combine the water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition.

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  • Spoon dough into a large resealable plastic bag. Using scissors, snip a 1/4- to 1/2-inch hole in one corner of the bag. Pipe dough into twelve 3- to 4-inch circles on prepared baking sheet. Fill in the circles with dough swirls and crisscrosses to resemble funnel cakes.

  • Bake about 20 minutes or until puffed and golden brown. Transfer to the wire rack. Sift powdered sugar over warm cakes. Serve warm.

Nutrition Facts

134 calories; 9.4 g total fat; 5.4 g saturated fat; 91 mg cholesterol; 103 mg sodium. 36 mg potassium; 9.3 g carbohydrates; 0.3 g fiber; 1 g sugar; 3.3 g protein; 318 IU vitamin a iu; 38 mcg folate; 13 mg calcium; 1 mg iron; 5 mg magnesium;

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