Serving Size: 1 Donut •
Calories: 81 •
Fat: 2 g •
Saturated Fat: 1 g •
Carb: 43 g •
Fiber: 1 g •
Protein: 3 g •
Sugar: 1 g •
Sodium: 53 mg
• 1 C. Confectioners’ Sugar Replacement
• 1/2 C. Freeze Dried Strawberries
• 1 Tbsp. Unsweetened Almond Milk
Set in the fridge to chill until completely cooled.
Preheat the oven to 325 degrees F. and lightly spray the inside of a donut pan with non-stick baking spray; set aside.
In a medium bowl (or the base of stand mixer) mix together the 1 C. four, 6 Tbsp. sweeter, and 1 Tsp. baking powder.
In small bowl, whisk together the 2 Tbsp. of the strawberry reduction, 2 Tbsp. greek yogurt, 1 egg, 3 Tbsp. almond milk, 1 Tbsp. butter, and 1/2 Tsp. Vanilla.
Slowly mix the wet ingredients into the dry. DO NOT OVER MIX.
Transfer the batter to a ziplock (or piping bag) and pipe the batter into the prepared donut pan.
Place the pan into the oven and bake for about 10 minutes or until the dough is set and the edges of the donuts are starting to brown.
Remove from the oven and transfer to a wire rack too cool.
Crush the 1/2 C. dried strawberries into more of a powder.
While the donuts are cooling, mix together the 1 C. confectioners sugar replacement, 1 Tbsp. of the strawberry puree, 1 Tbsp. milk, and 1/2 C. dried strawberry dust/powder until well combined.
Dip the donuts face side down into the glaze a time or two and add sprinkles on top if desired.
Allow the donuts to sit for a few minutes for the glaze to set.
Once the glaze is set, enjoy right away!