Cake Donuts (not GF)

These won’t last long.  According to my family, they prefer the deep-fried version, however, I was just as happy with the lower calorie version.

2 cups Vital Oat Ultimate Bake (500 mL)
  Mix, page 20
3/4 cup SPLENDA® Granular (175 mL)
13/4 tsp baking powder (8 mL)
1/4 tsp salt (1 mL)
1/4 tsp nutmeg (1 mL)
1/4 tsp cinnamon (1 mL)
2 eggs
1/2 cup Da Vinci® Sugar Free
  French Vanilla, OR Cookie Dough Syrup (125 mL)
1/4 cup half-and-half cream (50 mL)
1 tsp vanilla extract (5 mL)
  page 65
3 tbsp Da Vinci® Sugar Free French Vanilla, (45 mL)
  OR Cookie Dough Syrup
2 tbsp butter, melted (25 mL)

In large bowl, combine Vital Oat Ultimate Bake Mix, page 20, SPLENDA® Granular, baking powder, salt, nutmeg and cinnamon.  In medium bowl, whisk together eggs, Da Vinci® Sugar Free French Vanilla or Cookie Dough Syrup, half-and-half cream and vanilla extract.  Add to dry ingredients, stirring until moist.  Spray nonstick mini donut pan with cooking spray.  Fill each donut hole with batter, about 2/3 full.  Bake in 325°F (160°C) oven 10 to 12 minutes, or until tops spring back when lightly touched.  Dip tops in icing. Before dipping donuts, if desired, deep fry in hot oil until turning golden.  Remove and dip in icing.

Icing:  In small bowl, whisk together Confectioner’s Sugar Substitute, page 65, Da Vinci® Sugar Free French Vanilla or Cookie Dough Syrup and butter.

Yield:  22 Cake Donuts

1 Donut
90.7 calories
4.5 g protein
5.8 g fat
4.6 g carbs

Variations:  Lower Carb Alternative:  Use chilled zero carb thick commercial syrup (3.3 g Carbs) to dip hot, fried donuts in.

Da Vinci® Alternative:  Substitute 1/2 cup (125 mL) whipping cream for half-and-half cream and 1/4 cup (50 mL) water for Da Vinci® Sugar Free Syrup.  If desired, increase sweetener slightly. (4.7 g Carbs)