As promised, I'm back with a recipe for doughnuts. I'm still tinkering, though, so look for another doughnut recipe in the future! :) These were really good, and kid approved! You will need a doughnut pan for this recipe.
For the Doughnuts
1 cup whole wheat flour
1/2 cup buckwheat flour
1 Tablespoon baking powder
1/2 teaspoon pumpkin pie spice
1/3 cup ricotta cheese (low fat or fat free)
1/4 cup Splenda
dash of sea salt
1 teaspoon vanilla
1/2 cup unsweetened applesauce
1/2 cup skim milk (or milk substitute)
1. Preheat oven to 350 degrees. Lightly spray the doughnut pan with nonstick spray.
2. Mix the first four (dry) ingredients in a small bowl.
3. In a medium bowl, blend the remaining ingredients. Instead of milk, I used So Delicious Unsweetened Coconut Milk Beverage, mostly because I had it on hand.
4. Sift the dry ingredients into the wet ingredients. Stir until just blended.
5. Place the batter into a quart size zip-top baggie. Snip a corner off the bottom to pipe the batter into the doughnut pan.
6. Bake for 15 minutes. Makes 15 doughnuts that are about 2.5" in diameter. Frost with frosting recipe below, if desired.
For the Frosting
2 Tablespoons whipped butter
1/4 cup ricotta cheese (low fat or fat free)
2 packets Stevia
5 packets Splenda
1 scoop Milk and Egg Protein
dash sea salt
3-4 Tablespoons water
1. Blend the butter, ricotta, salt and sweeteners until smooth. Beat in the Milk and Egg Protein as best as you can. Add the water, a tablespoon at a time, until smooth and spreadable. I think you could add more water if you wanted more of a glaze, rather than a frosting, but I've never tried doing that.
This makes a frosting that is not super sweet. Adjust the sweetener to your tastes. I store these in the fridge since the frosting recipe contains dairy. And I think they taste better after they sit in the fridge overnight.
Assuming 15 doughnuts, made with fat free ricotta, each one has approximately:
Assuming you use all the frosting, each one has approximately:
The sprinkles were also kid approved! :)