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Matthews Chocolate Doughnuts | Desserts Recipes » Desserts Low Fat

Matthews Chocolate Doughnuts


Serving Size : 12
Ingredients
for prepare Matthews Chocolate Doughnuts
:
Amount Measure Ingredient - Preparation Method
2 tablespoons granulated sugar - plus
1/2 cup granulated sugar
1 1/2 cup all-purpose white flour
1/3 cup unsweetened cocoa powder
preferably dutch-process
matthews chocolate doughnuts
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 large egg white
1/2 cup packed light brown sugar
3/4 cups nonfat plain yogurt
or buttermilk
matthews chocolate doughnuts
1/4 cup canola oil
1 teaspoon pure vanilla extract
glaze
matthews chocolate doughnuts
1 1/4 cup confectioners' sugar
1 teaspoon pure vanilla extract
2 teaspoons low-fat milk - (up to 3)
recipe Matthews Chocolate Doughnuts

1. Preheat oven to 400°F. Thoroughly coat the molds
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of 2 mini-Bundt pans with nonstick cooking spray or oil. Sprinkle molds evenly with 2 tablespoons
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of the granulated sugar, shaking out excess. (If you only have one pan, bake the recipe in 2 batches.)
Matthews Chocolate Doughnuts
2. In a mixing bowl, whisk together flour, cocoa, baking powder, baking soda and salt. 3. In another bowl,
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whisk egg and egg white until frothy. Add brown sugar and the
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remaining 1/2 cup granulated sugar; whisk until smooth. Add yogurt or buttermilk, oil and vanilla and whisk
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until blended. Add the dry ingredients and stir with a rubber spatula just until moistened. 4. Spoon
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about 2 tablespoons of batter into each prepared mold, smoothing the surfaces with
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a small spoon. 5. Bake for 8 to 10 minutes, or until the tops spring back when touched
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lightly. Loosen edges and turn the doughnuts out onto a wire rack to
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cool. (If baking in 2 batches, cool the pan, clean it, then recoat

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it with cooking spray or oil and sugar) TO MAKE GLAZE: In a bowl, whisk
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confectioners' sugar, vanilla and enough of the milk to make a smooth, thick glaze. When the doughnuts are completely cool,
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set them, fluted-side up, on a wire rack over wax paper. Spoon some glaze over each doughnut,
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letting it drip down the sides. (Alternatively, dip the doughnuts in glaze.) Let stand
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until glaze has set. Makes 1 dozen doughnuts. 220 calories per doughnut: 3 grams
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protein, 5 grams fat (0.5 gram saturated fat). 41 grams carbohydrate; 190 mg sodium; 18 mg cholesterol; 0 grams fiber.
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Busted by: Gail Shermeyer






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