Small Woman, Big Sweet Tooth

Almond Doughnuts 1 1/2 cups all-purpose flour 1 1/4 cups sugar 3 tablespoons corn starch 2 teaspoons baking powder 1/2 teaspoon salt 1 tablespoon white vinegar 1/3 cup fat-free milk 1/3 cup fat-free sour cream 1/4 cup liquid egg substitute 1/4 cup lite corn syrup (not light, which has more calories) 1 tablespoon light butter, melted 1 tablespoon plus 1 teaspoon pure almond extract

Frosting 1 1/2 cups confectioners’ sugar 1/8 teaspoon salt 1 tablespoon light butter, room temperature 2 tablespoons plus 2 teaspoons fat-free evaporated milk 2 teaspoons pure almond extract

Preheat oven to 350 degrees F. Generously coat 3-inch doughnut pans with nonstick spray. Two pans work better than one!

In a large bowl, combine flour, sugar, corn starch, baking powder, and salt.

Pour vinegar into a measuring cup, and then add enough milk to make 1/3 cup.

In a medium bowl, stir together milk mixture, sour cream, egg substitute, corn syrup, butter, and almond extract. Pour into dry ingredients; stir until combined. Pipe batter into prepared pans, filling each cup about 3/4 full.

Bake 8–10 minutes, or until top springs back when touched. Let cool in pans 2 minutes; invert to a wire rack.

For frosting, in a medium bowl, combine confectioners’ sugar and salt. Add butter, evaporated milk, and almond extract; whisk until smooth. Dip each doughnut halfway into frosting; place back on wire rack until frosting has set.

Makes 15 doughnuts Per doughnut: 183 calories 42 g. carbohydrates 0.8 g. fat

Apple Fritters 1 tablespoon apple cider vinegar 1/2 cup fat-free milk 1 1/3 cups all-purpose flour 3/4 cup sugar 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 2 tablespoons fat-free sour cream 1 tablespoon liquid egg substitute 1 teaspoon vanilla extract 1 cup peeled and diced tart apples

Glaze 1 1/2 cups confectioners’ sugar 1/4 cup fat-free milk

Preheat oven to 350 degrees F.

Pour vinegar into a measuring cup, and then add enough milk to make 1/2 cup; set aside.

In a medium bowl, combine flour, sugar, baking powder, cinnamon, and salt. Add milk mixture, sour cream, egg substitute, and vanilla. Stir until combined; batter will be thick. Stir in apples.

Coat a cookie sheet with nonstick spray. Drop batter by mounds (1/4 cup each) three inches apart on prepared cookie sheet.

Bake 15–20 minutes, or until golden brown. Let cool on sheet 2 minutes before removing to a wire rack.

For glaze, in a medium bowl, whisk together confectioners’ sugar and milk until smooth. Dip and flip each fritter into glaze, allowing runoff to go back into bowl. Place back on wire rack until glaze has set.

Makes 10 fritters Per fritter: 198 calories 48 g. carbohydrates 0 g. fat