anybody have a low fat/low sugar edible donut recipe?

kissiefish

My kids LOVE donuts, and I just found a cute mini donut machine at goodwill for $5!!! I need sugar free/low sugar and/or lofat donut recipes.

muitobem

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1013826...this is a place with a recipe...

And here's a recipe from a Vegan...

Fat-Free Mini Donuts

(printer-friendly version)

I sprayed the pan with pure canola oil, but perhaps a commercial non-stick spray would work better. If I make them again, though, I’ll skip the donut pan and cook them as cupcakes.

Ingredients
Dry:

1/2 cup whole wheat pastry flour
1/4 cup unbleached flour
1/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Wet:

1/2 cup low-fat soymilk
1/2 teaspoon vanilla extract
3 tablespoons soy yogurt (plain or flavor of your choice)
1 tablespoon lemon juice
1 tablespoon water
Glaze:

1/2 cup confectioner’s sugar
1 tablespoon hot water
food coloring, optional
Instructions
Preheat oven to 325. Spray a mini-donut or muffin pan with canola oil or non-stick spray.
Mix the dry ingredients together in a medium-sized bowl. Combine the wet ingredients in a measuring cup. Pour the wet into the dry and mix well.
Transfer the batter to a pastry bag (or ziplock storage bag) and cut off the tip (or corner). Carefully pipe the batter into each donut mold until it’s no more than 2/3 full. (Err on the side of less rather than more, or your donuts will come out shaped funny and lacking a hole on one side!) Bake for 8-12 minutes, until tops are done.
Remove from oven and allow to cool on a wire rack for a few minutes before attempting to remove the donuts from the pan. If necessary, carefully run a toothpick around the edges and centers of the molds to unstick the donuts.
Wash the pan and repeat with the remaining batter.
Once the donuts are cool, prepare the glaze by mixing the confectioner’s sugar well with hot water and adding a drop or two of food coloring if desired. (If the glaze seems too thin, add more sugar; if too thick, add more water.) Dip or drizzle the top side of the donut with the glaze. (The bottoms are very spongy and shouldn’t be dipped.) Be careful to dip the donut very briefly or it will absorb too much of the glaze. Allow to dry before serving.
Cooking time (duration): 30

Number of servings (yield): 12

Makes 24 mini donuts. Per two donuts: 73 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 17g Carbohydrate; 0mg Cholesterol; 122mg Sodium; 1g Fiber. Weight Watchers: 1 point.

muitobem

Here's another recipe from a different Vegan...

Chocolate Glazed Doughnuts Recipe
Servings: 9
Description:
Baked, glazed and chocolately but without the fat from deep-frying.

Ingredients:
1 cup non-dairy milk
1 tsp lemon juice
2 tsp vanilla extract
3 tbsp pure maple syrup
¼ cup light brown sugar
2 cups whole wheat pastry flour
¼ cup unsweetened cocoa
½ tsp salt
½ tsp baking powder
½ tsp baking soda
¼ cup vegan chocolate chips
1 cup confectioners sugar
1 tbsp pure maple syrup
1 tsp vanilla extract
1 tbsp non-dairy milk
Instructions:
Preheat oven to 350F. In a small bowl, whisk 1 cup non-dairy milk, lemon juice, 3 tbsp maple, light brown sugar & 1-2 tsp vanilla together until foamy and bubbly. In a large bowl, whisk flour, cocoa, salt, baking powder, baking soda and chocolate chips (crushed). Pour wet into dry and use a spatula to combine. Spoon into a greased 6-donut pan. Bake 15 minutes. Meanwhile, make icing by whisking the last ingredients together (confectioners sugar, 1 tbsp maple, 1 tsp vanilla and 1-2 tbsp non-dairy milk). Submerge cooked, but cool, doughnuts into icing and let glaze drip off. Transfer to wire wrack for drying.

lindsay6694

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