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Recipe Name: Low Fat Apple Cider Doughnuts With Maple Syrup Glaze Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 1

3 Tablespoon(s) Granulated Sugar
approximately for
preparing pans
2 Cup(s) Flour, all-purpose
1 1/2 Teaspoon(s) Baking Powder
1 1/2 Teaspoon(s) Baking soda
1/2 Teaspoon(s) Salt
2 Teaspoon(s) Ground cinnamon
1 Egg, lightly beaten
2/3 Cup(s) Packed brown sugar
1/2 Cup(s) Apple butter, or fruit puree
fat replacement
1/3 Cup(s) Maple syrup
1/3 Cup(s) Apple cider
1/3 Cup(s) Nonfat plain yogurt
3 Tablespoon(s) Canola oil
1 1/4 Cup(s) Confectioner's sugar, Confectioner's sugar
1 Teaspoon(s) Vanilla extract
1/4 Cup(s) Maple syrup, up to 1/3 up
Preheat oven to 400 degrees F. Thoroughly coat the molds of 2mini-Bundt
pans with nonstick cooking spray or oil. Sprinkle moldsevenly with
granulated sugar, tapping out the excess. (If you only have1 pan, bake
the recipe in 2 batches.). In a mixing bowl, whisk flour, baking
powder, baking soda, salt andcinnamon; set aside. In another bowl,
whisk egg, brown sugar, applebutter or fruit puree fat replacement,
maple syrup, cider, yogurt andoil. Add the dry ingredients to the wet
ingredients and stir just untilmoistened. Spoon about 2 generous
tablespoons of batter into each prepared mold,smoothing the surface.
Bake for 10 to 12 minutes, or until the tops spring back when
touchedlightly. Loosen edges and turn the doughnuts out onto a wire
rack tocool. (If baking in 2 batches, cool the pan, clean it, then
recoat itwith cooking spray or oil and sugar).Directions for Maple
Glaze In a bowl, combine confectioners' sugar and vanilla. Gradually
whiskin enough maple syrup to make a smooth, thick glaze. When the
doughnuts are completely cool, set them, fluted-side up, ina wire rack
over wax paper. Spoon some glaze over each doughnut, lettingit drip
down the sides. (Alternatively, dip the doughnuts in glaze.)Yield: 1
dozen doughnutsRecipe by: Eating Well Secrets Of Low Fat CookingPosted
to EAT-LF Digest by on Nov 14, 1999, convertedby
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 2846
Calories From Fat: 441
Total Fat: 49.9g
Cholesterol: 186mg
Sodium: 3946mg
Potassium: 1178.8mg
Carbohydrates: 572.1g
Fiber: 11.7g
Sugar: 356.1g
Protein: 33.2g

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