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Saturday, August 27 2016

Seeking a healthy doughnut recipe? Each of these baked doughnuts eliminates the excessive oils of traditional meals of doughnuts so you can enjoy a sweet indulgence that fits your healthy meal plan. You can feel extra proud of your dessert recipe choice because many of the doughnut recipes include nutrient-rich ingredients such as flaxseed, oats, and whole wheat flour.


Nonstick cooking spray
1 - cup white whole wheat flour
1/4 - cup yellow cornmeal
1 - teaspoons finely chopped fresh rosemary
2 - teaspoons lemon zest
1/2 - teaspoon baking soda
1/4 - teaspoon salt
1/2 - cup plain low-fat yogurt
1/4 - cup packed brown sugar
1/4 - cup refrigerated or frozen egg product, thawed
3 - tablespoons olive oil
1/2 - cup powdered sugar
1 - tablespoon lemon juice

Preheat oven to 325 degrees F. Coat a mini (2-inch) doughnut pan with cooking spray. In a bowl combine the next six ingredients (through salt). In another bowl combine the next four ingredients (through oil); whisk until smooth. Add yogurt mixture to flour mixture; stir until well mixed and smooth.
Spoon batter into a large resealable plastic bag. Using scissors, cut off a small corner; squeeze batter into prepared pan, filling each cup about two-thirds full. Smooth tops.
Bake about 8 minutes or until doughnuts are nearly firm when lightly pressed. Cool in pan on a wire rack 3 minutes. Turn doughnuts out of pan onto wire rack; cool completely.
For icing, in a bowl stir together powdered sugar and lemon juice until smooth. Dip cooled doughnuts into icing, allowing excess icing to drip back into bowl. Transfer to a wire rack. Let stand until icing is set.
Nutrition Facts (Rosemary and Lemon Cornmeal Doughnuts)
Per serving: 181 kcal cal., 5 g fat (1 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 1 mg chol., 179 mg sodium, 30 g carb., 1 g fiber, 16 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:06 am   |  Permalink   |  0 Comments  |  Email

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