About Me

My photo
Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Friday, January 3, 2014

Baked Apple Pie Donuts

What a better way to start a cold, snowy day than with some warm, freshly baked apple donuts!  I always have apples on hand and was in the mood for donuts. The house smelled so good and the oven being on made the kitchen warm and toasty. These may not be the prettiest ..... but they ARE the tastiest!

BAKED APPLE PIE DONUTS
Makes 9 Donuts
1 Donut = 3 PointsPlus™


1 1/2 cups all-purpose flour
1 3/4 tsp baking powder
1/4 cup brown sugar
1/4 cup Splenda granulated
1/2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1/3 cup (5 TBSP) cold light butter, cut into pieces
1/4 cup fat-free egg substitute
1/4 cup fat-free milk
1 1/2 cups apples (peeled, cored & chopped)


Preheat oven to 350º. Spray a donut mold pan; set aside.

In a large bowl, whisk together the flour, baking powder, brown sugar, splenda, salt, nutmeg and cinnamon. Cut in cold butter using a pastry blender or fork until mixture resembles coarse crumbs.



In a medium bowl, mix together the egg substitute and milk. Fold in the apples. Add to flour mixture using a spatula or spoon.



 
Place 2 TBSP of mixture into each donut section.

 
Bake 15 – 18 minutes or until donuts are just golden.

Allow to cool 4 minutes in the pan and then remove to cool on a rack.

The donut in the front shows the top; the one in the back shows the bottom.

Enjoy!


Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving Life!
Jan


No comments:

Post a Comment