How do you make a low or lower calorie donut?

Question

I suppose you could use sucralfate (Splenda) for sweetener, but how would you preserve consistency and taste as much as possible ? Presumably there has to be some fat or it is more like a muffin than a donut.

Answer 1

just make doughnuts and only eat half .....simple

Answer 2

Low Fat Doughnuts
3 3/4 c low-fat baking mix
1/2 c sweetened applesauce
1/2 c light brown sugar, packed
1 tsp pure vanilla extract
3/4 tsp nutmeg
Glaze:
1/3 c light margarine, cold
1 c powdered sugar, sifted
1 whole egg
1 tsp almond (or vanilla) extract
1/2 c fat-free plain yogurt
2 tbsps fat-free milk

Preheat oven to 425. Prepare 2 baking sheets with cooking spray; set aside. In a mixing bowl, combine baking mix, brown sugar, and nutmeg. Cut in margarine with a pastry blender until mixture resembles coarse crumbs. Stir in egg, yogurt, applesauce, and vanilla extract. Stir just until moistened. Turn out dough onto a surface lightly sprinkled with additional baking mix. Roll to 1/2" thickness. Cut with a floured 3" biscuit cutter. Punch a hole in the center of each doughnut with a floured finger. Place on baking sheet and pull dough gently to make about a 1" hole, keeping doughnut uniformly shaped. Brush tops with milk and sprinkle with granulated sugar. Bake for 12 minutes or until golden brown. Cool. Meanwhile, to prepare glaze, combine powdered sugar, almond extract, and milk. Drizzle over doughnuts.



Low Fat Israeli Hanukkah Jelly Doughnuts
Healthy Holiday Recipe
Ingredients:
1 package dry yeast (1 scant tablespoon)
3 tablespoons sugar
1/4 cup lukewarm water
3 1/2 cups unbleached all-purpose flour (approximately)
1 cup lukewarm skim milk
1 large egg
1 egg yolk
Pinch of salt
Grated zest of one lemon
3 tablespoons reduced fat butter, at room temperature
1/2 cup apricot jam (approximately)
Confectioner's or granulated sugar for rolling


Directions:
Dissolve the yeast and 1 tablespoon of the sugar in the water.

Put the flour in the bowl of a food processor equipped with a steel blade. Add the dissolved yeast, milk, egg, egg yolk, salt, lemon zest and the remaining 2 tablespoons of sugar. Process until blended. Add the butter and process until the dough becomes sticky yet elastic.

Remove the dough to a bowl, cover and let rise in a warm place for at least an hour. If you want to prepare the dough in advance, place it in the refrigerator overnight, then let it warm to room temperature before rolling and cutting.

Grease 2 cookie sheets. Dust a pastry board with flour. Roll the dough out to a 1/2-inch thickness. Using the top of a glass as a cutter, cut into rounds about 2-inches in diameter and roll these into balls. Place the balls about 1 to 1-1/2-inches apart on the greased cookie sheets. Cover and let rise 30 minutes more.

Preheat the oven to 375 degrees. Bake the doughnuts for 12 to 15 minutes or until they're golden. Remove from the oven and let cool.

Soften the jam in a food processor. Using an injector (available at cooking stores), insert a teaspoon of jam into each doughnut. Roll the soufganiyot in confectioner's or granulated sugar and serve immediately.

This recipe makes 24 doughnuts.

Nutrition information per doughnut:
Calories: 114
Total Fat: 1g

Answer 3

Cound you remove sugar and use fruit juice or honey as a sweetner? Use a lighter oil for cooking?

Answer 4

It's impossible. If you change anything in a donut then it's not a donut anymore.