Sometimes the need for donuts just can't be stopped. I was having one of those times. It could be because my Saveur magazine with the world's most popular donuts on the cover is staring at me on my coffee table. I realize that a lot of you just want the fried traditional donut. For the rest of us that are trying to watch our waistlines, this is the next best thing. These donuts are full of flavor and calm your sweet tooth. With 1/4 the fat and calories of a traditional donut. You can eat two and still be cutting your calories by half!
Gluten-Free Lite Baked Strawberry Donuts
adapted from Bitchin' Kitchen
1 1/2 cups gluten-free flour (I used maninis)
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 6-oz container Strawberry Greek Yogurt
1/3 cup canola oil
1/3 cup buttermilk
For the glaze:
1/4 cup puree'd strawberries
1 cup powdered sugar
Preheat oven to 325 degrees.
Prepare donut pan by spraying with non-stick baking spray.
In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside. In a medium sized bowl, whisk together egg, yogurt, oil, and milk. Gradually add wet ingredients to the dry ingredients, while mixing, until just combined.
Using a pastry bag, pipe batter into prepared donut pan.
Bake 15 minutes until a tester inserted into the center of the donut comes out clean. Cool donuts on wire baking rack.
While donuts are cooling, prepare glaze. Combine strawberry puree and powdered sugar, and whisk together.
Drizzle glaze over cooled donuts, or dip each donut into the glaze for complete coverage.