From EatingWell: September/October 1996
Satisfy your craving for chocolate doughnuts with this healthier version.
- Doughnut Batter
- 2 tablespoons plus 1/2 cup granulated sugar, divided
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder, preferably Dutch-process
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 large egg white
- 1/2 cup packed light brown sugar
- 3/4 cup nonfat plain yogurt, or buttermilk
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1 1/4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 2-3 teaspoons low-fat milk
- To make batter & bake doughnuts: Preheat oven to 400°F. Thoroughly coat the molds of 2 mini-Bundt pans with cooking spray. Sprinkle molds evenly with 2 tablespoons granulated sugar, shaking out excess. (If you only have one pan, bake the recipe in 2 batches.)
- Whisk together flour, cocoa, baking powder, baking soda and salt in a mixing bowl. Whisk egg and egg white in another bowl until frothy. Add brown sugar and the remaining 1/2 cup granulated sugar; whisk until smooth. Add yogurt (or buttermilk), oil and vanilla and whisk until blended. Add the dry ingredients and stir with a rubber spatula just until moistened.
- Spoon about 2 tablespoons of batter into each prepared mold, smoothing the surfaces with a small spoon. Bake until the tops spring back when touched lightly, 8 to 10 minutes. 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.)
- To make glaze: Whisk confectioners’ sugar, vanilla and enough of the milk to make a smooth, thick glaze. When the doughnuts are completely cool, set them, fluted-side up, on a wire rack over wax paper. Spoon some glaze over each doughnut, letting it drip down the sides. (Alternatively, dip the doughnuts in glaze.) Let stand until glaze has set.
Tips & Notes
- Make Ahead Tip: Equipment: 2 mini-Bundt pans
Per serving: 242 calories; 7 g fat (0 g sat, 3 g mono); 18 mg cholesterol; 46 g carbohydrates; 4 g protein; 1 g fiber; 219 mg sodium; 28 mg potassium.
Carbohydrate Servings: 3
Exchanges: 3 other carbohydrate, 1 fat
More From EatingWell
If you want to make the spread at your next party look...
Cool down with these healthy, homemade freezer pops. On hot...
If you’re looking for a new recipe to make for your Fourth of...
Put a fresh twist on your classic American fare with this...
From grilled chicken recipes to chicken salad recipes, our...
Having a snack attack? Stock your fridge and pantry with...
To round out your summer meal, enjoy one of our healthy...
Enjoy all the fruits and vegetables summer has to offer with...
What's a picnic without coleslaw and a salad? Our healthier...
You won’t waste half a day’s worth—or more—of calories with...
Beat the heat this summer with these easy recipes for your...
Fire up the grill, pull out the lawn chairs and celebrate...
Whether you’re in the mood for a sweet or salty snack, our...
We know summer can be a busy time of year, but be sure to...
Turmeric most often appears in Indian cuisine, as its flavor...
Cut saturated fat when you bake by swapping some of the...
- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- Ease of Preparation
- September/October 1996