Yes, You Really Can Eat Doughnuts
Bake 'em instead
Healthy doughnuts do exist. These baked ones are the way to go to slash the fat and calories. Make these guilt-free treats for the kids, and plus, we'll show you how to make four different delectable toppings.
Baked Buttermilk Doughnuts
Ingredients: Nonstick cooking spray, whole-wheat flour, all-purpose flour, sugar, baking powder, ground nutmeg, salt, low-fat buttermilk (1%), large eggs, honey, melted butter, vanilla extract
Try this recipe: Baked Buttermilk Doughnuts
Doughnuts, lemon juice, powdered sugar, cooled
Directions: Combine 2 tablespoons fresh lemon juice and 1 1/2 cups powdered sugar, stirring well with a whisk. Dip one side of the cooled doughnuts into glaze; let cool on a rack, glazed side up.
Doughnuts, bittersweet chocolate, chopped hazelnuts
Directions: Melt 6 ounces bittersweet chocolate in a bowl in microwave until smooth. Dip tops of doughnuts into chocolate and place chocolate side up on a rack to cool. Sprinkle with 1/2 cup chopped hazelnuts; let sit about 10 minutes.
Doughnuts, bittersweet chocolate
Directions: Melt 4 ounces (1 cup) bittersweet chocolate in microwave until smooth. Fill a small squeeze bottle or zip-top plastic bag (snip a tiny hole in one corner of bag) with melted chocolate; pipe chocolate onto tops of doughnuts. Chill doughnuts until chocolate sets (about 10 minutes).
Doughnuts, cinnamon, sugar
Directions: Combine 1/4 cup ground cinnamon and 1/4 cup sugar. While still warm, coat doughnuts in sugar; let cool on rack, sugar-coated side up.
Traditional doughnuts are fried in oil, so they’re loaded with fat. We cut the calories and fat by baking ours in a Wilton Doughnut Pan) ($10 for mini, $11 for standard size; surlatable.com).