Low Fat Matthews Chocolate Doughnuts Recipe

Ingredients

2 tablespoons granulated sugar, plus

1/2 cup granulated sugar

1 1/2 cup all-purpose white flour

1/3 cup unsweetened cocoa powder

-- preferably dutch-process

1 1/2 teaspoon 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 cups nonfat plain yogurt

-- or buttermilk

1/4 cup canola oil

1 teaspoon pure vanilla extract

--glaze--

1 1/4 cup confectioners' sugar

1 teaspoon pure vanilla extract

2 teaspoons low-fat milk (up to 3)

1. Preheat oven to 400°F. Thoroughly coat the molds of 2 mini-Bundt pans with

nonstick cooking spray or oil. Sprinkle molds evenly with 2 tablespoons of the

granulated sugar, shaking out excess. (If you only have one pan, bake the recipe

in 2 batches.)

2. In a mixing bowl, whisk together flour, cocoa, baking powder, baking soda and

salt.

3. In another bowl, whisk egg and egg white 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.

4. Spoon about 2 tablespoons of batter into each prepared mold, smoothing the

surfaces with a small spoon.

5. Bake for 8 to 10 minutes, or until the tops spring back when touched lightly.

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:

In a bowl, 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.

Makes 1 dozen doughnuts.

220 calories per doughnut: 3 grams protein, 5 grams fat (0.5 gram saturated fat).

41 grams carbohydrate; 190 mg sodium; 18 mg cholesterol; 0 grams fiber.

Method

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.

4. Spoon about 2 tablespoons of batter into each prepared mold, smoothing the

surfaces with a small spoon.

5. Bake for 8 to 10 minutes, or until the tops spring back when touched lightly.

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:

In a bowl, 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.

Makes 1 dozen doughnuts.

220 calories per doughnut: 3 grams protein, 5 grams fat (0.5 gram saturated fat).

41 grams carbohydrate; 190 mg sodium; 18 mg cholesterol; 0 grams fiber.

Cooks Comments and Tips