Ingredients

The following ingredients have 3 Servings
  • 1/2 Cup Whole wheat pastry flour
  • 1/2 tsp Baking powder
  • 1 Tbsp Poppy seeds
  • 1.5 Cups Splenda
  • 1 Egg
  • 1/2 tsp Lemon zest
  • 2 Tbsp Lemon juice
  • 2 Tbsp Light sour cream
  • Glaze:
  • 1/4 Cup Light sour cream
  • 1/8 tsp Vanilla
  • 1/4 Cup Splenda
  • 1/8 tsp Salt

Instruction

  • Spray your donut pan maker with cooking spray and get it preheating (or spray some muffin tins and preheat your oven if you're doing it that way!)
  • In a large mixing bowl, beat the egg, lemon juice, lemon zest, and the Splenda on high with an electric mixer, until the mixture is light and foamy. Set aside,
  • In a separate medium bowl, combine the whole wheat pastry flour, baking powder, and poppy seeds.
  • Slowly stir the dry mixture and the sour cream into the egg mixture, and fold gently until well combined.
  • Drop Tablespoonfuls of the mixture into each donut spot and close the lid.
  • While the donuts cook (3-4 minutes a batch) it's time to make the glaze
  • In a small sauce pan, combine all the glaze ingredients and bring to a boil, stiring constantly.
  • Boil for one minute and remove from heat.
  • Take your cooked donuts out of the pan and dip right into the glaze, or use a spoon...whatever floats your boat!
  • DEVOUR!