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Monday, May 14 2018

INGREDIENTS
Nonstick cooking spray
1 - cup white whole wheat flour
1/4 - cup yellow cornmeal
1 - 2 - 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


DIRECTIONS
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 Donuts)


Per serving: 181 kcal , 5 g fat (1 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 1 mg chol. , 179 mg sodium , 30 g carb. , 1 g fiber , 16 g sugar , 4 g pro.

Posted by: AT 09:55 am   |  Permalink   |  0 Comments  |  Email
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