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Baked Funnel Cakes
Diabetic Living Magazine
“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.”
Nonstick cooking spray
1 cup water
½ cup butter
⅛ teaspoon salt
1 cup all-purpose flour
2 tablespoons powdered sugar
1Preheat oven to 400°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.
2Spoon dough into a large resealable plastic bag. Using scissors, snip a ¼- to ½-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.
3Bake about 20 minutes or until puffed and golden brown. Transfer to the wire rack. Sift powdered sugar over warm cakes. Serve warm.