Baked Sugar 'n' Spice Doughnuts
By: BH&G Low Calorie Low Fat Recipes- Sue B
3 Points per serving
2 cups reduced-fat packaged biscuit mix
1 tablespoon sugar
1/4 teaspoon ground nutmeg
1/2 cup buttermilk
1/4 cup egg substitute
Red-fat biscuit mix or all-purpose flour
1 tablespoon margarine or butter -- melted
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1. Spray a baking sheet with nonstick coating; set aside.
2. Combine the 2 cups biscuit mix, 1 tablespoon sugar, and nutmeg in a mixing bowl. Combine the buttermilk and egg substitute in another bowl. Add all at once to dry ingredients; stir just till moistened. Knead dough on a board sprinkled with additional biscuit mix or all-purpose flour for 10 to 20 strokes. Roll dough to 1/2-inch thickness. Cut with a floured 2 1/2-inch doughnut cutter. Remove the centers and reroll. Place doughnuts on prepared baking sheet.
3. Bake in a 400º oven for 10-12 minutes. Combine the 2 tablespoons sugar and the cinnamon. Brush tops of doughnuts very lightly with melted margarine or butter and dip tops in cinnamon mixture. Serve warm.
Makes 9 doughnuts.
Per doughnut: 140 cal, 3g total fat(1g sat fat), 1mg choles, 348mg sod, 23g carbo, 0g. fiber, 3g pro.
Food exchanges: 1 1/2 starch, 1/2 fat.
NOTES : Instead of the sugar and spice coating, you can glaze the doughnuts with a powdered sugar icing made with 1 cup powdered sugar, 1/2 teaspoon vanilla, and enough milk (2-3 tablespoons) to make of glazing consistency. If glaze is substituted for margarine and sugar 'n' spice coating, the points per doughnut would be 3.5 Points.