APPLESAUCE-CINNAMON DROP DOUGHNUTS

Do you ever long for a doughnut? If so, and your diabetes is under control, give this drop doughnut recipe a try.

3 tbsp unsalted butter, softened
3/4 cup Splenda Granulated (Or equivalent amount of your favorite sugar substitute)
3 large eggs
1 cup unsweetened applesauce
1 tsp vanilla extract
4 1/2 cups white whole-wheat flour
3 1/2 tsp baking powder
1 tsp salt
1 tsp cinnamon

1/4 tsp ground nutmeg
1/4 cup low-fat milk
Canola oil for deep frying
Additional Splenda for rolling, optional

In a large mixing bowl, cream the butter and Splenda; add eggs, one at a time, beating after each. Beat in the applesauce and vanilla.

Combine the flours, baking powder, salt, cinnamon and nutmeg; add to above mixture alternately with the milk (this is a thick batter).

Heat oil to 375 degrees in a deep-fryer or deep pan. Drop batter into hot oil a few teaspoonfuls at a time. Using a slotted spoon, turn and fry until golden brown, approximately 1 minute per side. Remove to paper toweling to drain. Place additional Splenda in a small bowl and roll warm doughnuts, if desired.

Yield: Approximately 5 dozen

Note: File Photo

I have had this recipe for years. I believe this is my diabetic version of a recipe I had from an old TOH magazine.