Very Berry Baked Donuts

Vegetarian
Health score
1%
Very Berry Baked Donuts
60 min.
24
71kcal

Suggestions


Indulge in the delightful world of baked treats with our Very Berry Baked Donuts! Perfectly suited for vegetarians, these scrumptious donuts are not only a feast for the eyes but also a guilt-free pleasure, clocking in at just 71 calories each. Whether you're looking to elevate your morning meal, impress guests at brunch, or simply satisfy your breakfast cravings, these donuts are the ideal choice.

Imagine biting into a soft, fluffy donut bursting with the vibrant flavors of fresh blueberries and a hint of raspberry lemonade yogurt. The combination of these ingredients creates a refreshing taste that will awaken your senses and brighten your day. Plus, the easy-to-follow recipe allows you to whip up a batch in just 60 minutes, making it a perfect weekend project or a fun activity to share with family and friends.

With a beautiful pale pink glaze and a sprinkle of colorful candy decorations, these donuts are not only delicious but also visually appealing. They are sure to be a hit at any gathering, leaving your guests raving about your baking skills. So, roll up your sleeves and get ready to create a batch of these delightful Very Berry Baked Donuts that will have everyone coming back for seconds!

Ingredients

  • tablespoon double-acting baking powder 
  • cup blueberries fresh
  •  eggs beaten
  • tablespoon skim milk fat-free (skim)
  • 2.3 cups flour all-purpose gold medal®
  • tablespoon granulated sugar 
  • 0.5 cup powdered sugar 
  • drops food coloring red
  • 0.3 teaspoon salt 
  • 0.3 teaspoon vanilla 
  • oz yogurt light fat free yoplait®

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • wire rack

Directions

  1. Heat oven to 325°F. Spray 24 donut cups in mini donut pans with cooking spray.
  2. In large bowl, stir together flour, granulated sugar, baking powder and salt. Stir in eggs, 1 cup milk and the yogurt. Fold in blueberries. Fill each donut cup 3/4 full.
  3. Bake 7 to 8 minutes or until donuts are puffed and edges pull away from pan.
  4. Remove donuts from pan. Cool completely on cooling rack, about 30 minutes.
  5. To make glaze, beat powdered sugar, 1 tablespoon milk and the vanilla with whisk until smooth. Stir in food color to tint glaze pale pink. Dip top of each donut into glaze. Decorate with candy sprinkles.
  6. Let stand until glaze is set before serving.

Nutrition Facts

Calories71kcal
Protein12.6%
Fat11.39%
Carbs76.01%

Properties

Glycemic Index
13.72
Glycemic Load
7.32
Inflammation Score
-1
Nutrition Score
2.7586956516556%

Flavonoids

Cyanidin
0.52mg
Petunidin
1.94mg
Delphinidin
2.18mg
Malvidin
4.17mg
Peonidin
1.25mg
Catechin
0.33mg
Epigallocatechin
0.04mg
Epicatechin
0.04mg
Luteolin
0.01mg
Kaempferol
0.1mg
Myricetin
0.08mg
Quercetin
0.47mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:70.61kcal
3.53%
Fat:0.89g
1.37%
Saturated Fat:0.34g
2.13%
Carbohydrates:13.37g
4.46%
Net Carbohydrates:12.91g
4.69%
Sugar:3.98g
4.42%
Cholesterol:21.4mg
7.13%
Sodium:88.9mg
3.87%
Alcohol:0.01g
100%
Alcohol %:0.05%
100%
Protein:2.22g
4.43%
Selenium:5.85µg
8.36%
Vitamin B1:0.1mg
6.59%
Folate:24.91µg
6.23%
Vitamin B2:0.1mg
5.71%
Manganese:0.1mg
5.14%
Calcium:44.04mg
4.4%
Phosphorus:42.65mg
4.26%
Iron:0.72mg
3.99%
Vitamin B3:0.73mg
3.64%
Fiber:0.47g
1.86%
Vitamin B5:0.17mg
1.73%
Zinc:0.21mg
1.39%
Vitamin B12:0.08µg
1.31%
Copper:0.03mg
1.27%
Vitamin K:1.26µg
1.2%
Magnesium:4.67mg
1.17%
Potassium:37.13mg
1.06%
Vitamin B6:0.02mg
1.02%