Low Fat Poppy-seed Doughnuts Recipe

Ingredients

2 tablespoons sugar, plus

1 1/2 cup sugar

2 tablespoons poppy seeds

2 cups all-purpose white flour

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

1/2 teaspoon salt

1 large egg

3/4 cups nonfat sour cream

-- or nonfat plain yogurt

1/3 cup buttermilk

3 tablespoons canola oil

2 teaspoons grated lemon zest

1 teaspoon pure vanilla extract

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

sugar, shaking out excess. (If you only have one pan, bake the recipe in 2

batches.)

2. In a small dry skillet, stir poppy seeds over medium heat until they are

fragrant, about 1 minute. Transfer to a bowl. Add flour, baking powder, baking

soda and salt, whisk to blend and set aside.

3. In a large mixing bowl, whisk egg until frothy. Add the remaining 1 1/4 cups

sugar, sour cream or yogurt, buttermilk, oil, lemon zest and vanilla; mix well.

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 10 to 12 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.)

Makes 1 dozen doughnuts.

205 calories per doughnut: 4 grams protein, 5 grams fat (0.5 gram saturated fat),

38 grams carbohydrate; 255 mg sodium; 18 mg cholesterol; 1 gram fiber.

Method

5. Bake for 10 to 12 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.)

Makes 1 dozen doughnuts.

205 calories per doughnut: 4 grams protein, 5 grams fat (0.5 gram saturated fat),

38 grams carbohydrate; 255 mg sodium; 18 mg cholesterol; 1 gram fiber.

Cooks Comments and Tips