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Baked Sugar 'n' Spice Doughnuts

By: BH&G Low Calorie Low Fat Recipes- Sue B

3 Points per serving

 

Cooking spray

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 400 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.