Showing You How To Give Up Sodium Without Giving Up Your Life
Lemon Glazed Donuts
Donuts are stereotypical "bad for you" food. Why not make some that are at least *less* bad. Baking instead of frying eliminates most of the fat. And reworking the recipe a bit gives you flavor without sodium. (The buttermilk is listed separately because putting it all on one line causes problems in calculating the nutritional values, but it all goes in together.) We did these for a snowy morning breakfast ... just the kind of thing to accompany a warm drink while sitting by the fire watching the snow fall.
3/4 c Buttermilk
1 T Buttermilk
1 T Olive Oil
1/4 c Egg Substitute
1/2 T Lemon Juice
1 T Lemon Peel
2 1/2 c Bread Flour
1 T Sugar,Or Splenda
1/2 T Yeast
------ Glaze
1/2 c Powdered Sugar
1 T Lemon Juice
Place ingredients in bread machine in order specified by manufacturer and process on dough cycle. When dough is ready, remove from machine. Separate into 10 balls. Pull a large hole in the center of each, shaping into donut shape. Place on greased baking sheet and let rise until double, about 45 minutes. Bake at 425 until golden, about 6-8 minutes. Combine lemon juice and sugar, adding more juice if needed to make drizzling consistency. Spoon glaze over warm donuts.
Yield: 10 Servings
Sodium Category: VeryLowSodium
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Nutrition Facts
Serving Size 1 Helping Servings Per Recipe 10 Amount Per Serving |
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| Calories | 180 |
| Calories from Fat | 21 |
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| % Daily Values * | |
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Total Fat 2 gr Saturated Fat 0 gr Polyunsaturated Fat 0 gr Monounsaturated Fat 1 gr Cholesterol 1 mg Sodium 33 mg Potassium 101 mg Carbohydrates 34 gr Dietary Fiber 1gr Protein 6 gr |
4% 2% 0% 1% 3% 11% 4% |
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Vitamin A Vitamin C Calcium Iron |
3% 3% 3% 10% |
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* Percent Daily Values are based on a 2000 calorie diet |
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