Chef Meg's Light Lemon-Blueberry Doughnuts
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I love doughnuts. Well, actually I love eating them. How I feel after I eat a doughnut? Not so much. Generally, doughnuts are so loaded down with fat and calories that you'd have to walk for about 45 minutes to negate the damage. That's why I was excited to find this recipe from Chef Meg Galvin, the healthy cooking expert at Sparkpeople and author of  The SparkPeople Cookbook: Love Your Food, Lose the Weight.

These light lemon-blueberry doughnuts are baked, not fried, and they clock in at only 104 calories per serving. Plus, they're full of fruit and flavor, which make them ideal for a mid-morning snack or a healthy brunch. Read on to get the recipe!

 

 

Chef Meg's Light Lemon-Blueberry Doughnuts
Minutes to Prepare: 15
Minutes to Cook: 10
Number of Servings: 10
Tips: No doughnut pan? You can bake these in muffin tins instead!

Ingredients
1/2 cup white whole-wheat flour
1/2 cup all-purpose flour

1/3 cup granulated sugar

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt


1 egg

1/2 cup plain low-fat yogurt

1 tablespoon canola oil

zest of one lemon, plus 1 tablespoon lemon juice
1
1/2 cups fresh blueberries


Sugar Topping:1 tablespoon, plus one teaspoon granulated sugar


zest of one lemon, chopped




Directions
Preheat the oven to 375 degrees F. Spray a doughnut pan with nonstick cooking spray. If you're using an electric doughnut maker, make sure to read the manufacturer's directions. 

Combine all dry ingredients in a mixing bowl. Combine all wet ingredients except for blueberries into a separate mixing bowl. Stir the wet ingredients into the dry just until combined, then gently fold in the blueberries. 

For mini doughnuts, drop one tablespoon of batter into each doughnut form. Use two tablespoons for traditional-size doughnuts. 
Bake for 10 minutes, until golden brown. 

Pulse the sugar and lemon zest in a mini-food processor until combined. 

Place the lemon sugar into a resealable bag. Working with two at a time, place the doughnuts in the bag and shake well to coat. Transfer the doughnuts to a wire rack to cool, if they make it that far!



Yields: Makes 10 regular-size doughnuts or 20 mini doughnuts

More Recipes from SparkRecipes:
Chef Meg's Peppermint Meringues
Chef Meg's Pumpkin Dip
Chocolate Almond Butter
Chef Meg's Blueberry-Flaxseed Muffins
Chef Meg's Cinnamon-Chocolate Shortbread

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