CAKE DONUTS
These
won’t last long. According to my family,
they prefer the deep-fried version, however, I was just as happy with the lower
calorie version.
2 cups Vital Oat Ultimate Bake (500 mL)
Mix,
page 20
3/4 cup SPLENDA® Granular (175 mL)
13/4
tsp baking powder (8 mL)
1/4 tsp salt (1
mL)
1/4 tsp nutmeg (1
mL)
1/4 tsp cinnamon
(1 mL)
2
eggs
1/2 cup Da Vinci® Sugar Free
French Vanilla, OR Cookie Dough Syrup (125
mL)
1/4 cup
half-and-half cream (50 mL)
1 tsp vanilla
extract (5 mL)
Icing:
3/4 cup Confectioner’s Sugar Substitute,
(175 mL)
page 65
3 tbsp Da Vinci® Sugar Free French Vanilla,
(45 mL)
OR Cookie
Dough Syrup
2 tbsp butter,
melted (25 mL)
In large bowl, combine Vital
Oat Ultimate Bake Mix, page 20, SPLENDA® Granular, baking powder, salt, nutmeg and
cinnamon. In medium bowl, whisk together
eggs, Da Vinci® Sugar Free French Vanilla or Cookie Dough Syrup, half-and-half cream
and vanilla extract. Add to dry
ingredients, stirring until moist. Spray
nonstick mini donut pan with cooking spray.
Fill each donut hole with batter, about 2/3 full. Bake in 325°F (160°C) oven 10 to 12 minutes,
or until tops spring back when lightly touched.
Dip tops in icing. Before dipping donuts, if desired, deep fry in hot
oil until turning golden. Remove and dip
in icing.
Icing: In small bowl, whisk together Confectioner’s
Sugar Substitute, page 65, Da Vinci® Sugar Free French Vanilla or Cookie Dough
Syrup and butter.
Yield: 22 Cake
Donuts
1 Donut
90.7 calories
4.5 g protein
5.8 g fat
4.6 g carbs
Variations: Lower Carb
Alternative: Use chilled zero
carb thick commercial syrup (3.3 g Carbs) to dip hot, fried
donuts in.
Da Vinci® Alternative: Substitute 1/2 cup (125
mL) whipping cream for half-and-half cream and 1/4 cup
(50 mL) water for Da Vinci® Sugar Free Syrup.
If desired, increase sweetener slightly. (4.7 g Carbs)