WW Blueberry Lemon Donuts

by

These WW Blueberry Lemon Donuts are fluffy, soft, and full of sugary blueberries and tangy lemon flavor. They are also low in points. Baked rather than fried, WW Blueberry Lemon Donuts offer the comforting nostalgia of traditional donuts with a healthier twist. These donuts will satisfy your taste buds without keeping you from moving on, whether you eat them for dessert, an afternoon snack, or with your morning coffee.

STATS:

  • Diet: WW-Friendly, low in fats as well as calories
  • Cuisine: American
  • Serving: Eight donuts
  • Course: Snack, breakfast, or dessert
  • Prep done in ten minutes
  • Cooking Time: 12-15 minutes
  • The entire time will be 25 minutes
  • Size/portion: 1 donut
  • Difficulty: Easy
  • Mode of cooking: Baking (oven)

TOOLS

  • Silicone spatula
  • Measuring cups
  • Cooling rack
  • Mixing bowls(one large and one medium-sized)
  • Non-stick spray
  • Whisk
  • 6 or 12 cavity donut pan(non-stick)
  • Measuring spoons

INGREDIENTS

  • Baking soda, one-fourth tsp.
  • 1 egg
  • Blueberries, half a cup
  • 1/4 teaspoon of salt
  • Baking powder, one tsp.
  • One tsp. of lemon zest
  • All-purpose flour, one cup
  • One tbsp. of lemon juice
  • 1/3 cup of applesauce
  • Vanilla essence, one tsp.
  • 1/3 cup of Greek yogurt
  • Sugar substitute, one-fourth cup

GLAZE

  • Lemon or lime juice, one tbsp.
  • 1/2 cup of sugar substitute
  • One tsp. of skim milk

INGREDIENT NOTES

BLUEBERRIES

  • The addition of blueberries gives nutrients, flavor, and natural sweetness with lower calories. Fresh or frozen, both types of blueberries will work. Even if you don’t need to defrost the frozen ones, just use them in the frozen state.

APPLESAUCE

  • We use the unsweetened version of applesauce in place of oil or butter to keep the donuts moist with fewer calories and extra fat.

EGG

  • We are using a big egg here, but it may give more points. Use egg alternatives such as chia or flax eggs to lower the points further.

FLOUR

  • The recipe uses regular, standard flour to provide the structure to our donuts. You may replace it with whole wheat pastry flour to add fiber that lowers the points further, but you may feel a slight change in taste.

SUGAR SUBSTITUTE

  • Here, we choose to use the zero-calorie sweeteners like stevia, Monk fruit, etc. These will largely lower the points as compared to the regular sugar.

GREEK YOGURT

  • Using the non-fat Greek yogurt will provide moisture, creaminess, and protein to our donuts while keeping the points lower as compared to regular yogurt or sour cream.

INSTRUCTIONS

  1. We heat the empty oven to 175 °C.
  2. Use a non-stick spray to lightly oil the donut pan.
  3. Mix all the dry components properly in a medium-sized bowl.
  4. In another big bowl, mix Greek yogurt, lemon zest, applesauce, lemon juice, sugar substitute, vanilla essence, and egg.
  5. Gradually add and combine the dry mixture to the liquid mixture.
  6. Fold the blueberries into the smooth batter with gentle hands.
  7. Fill each donut cavity three-fourths full with the batter.
  8. The donuts should be baked for 12 to 15 minutes.
  9. After the estimated time, check the donuts for doneness.
  10. If they are done, transfer the donut pan to the working bench.
  11. Demold the donuts after five minutes and allow them to come to the surrounding temperature.
  12. If you want to glaze the donuts, then mix the glaze components well.
  13. Glaze the donuts and leave them so that the glaze sets
  14. Your WW Blueberry Lemon Donuts are ready to serve

TIPS

  • Overmixing the batter will make it dense while releasing all the air, so the cake will not fluff.
  • Use the piping bag or zip-top bag with a cut corner to neatly fill the donut pan with the batter.
  • Glaze is not necessary, so skipping it will help you cut more on points
  • For the blueberries to stay in the batter and not sink, sprinkle them with a little flour.
  • You may use twice the amount of zest for a strong lemon flavor.

STORING LEFTOVERS

REFRIGERATING

  • Pack the glazed and cooled donuts in a tightly sealed box. Refrigerate them for about four(4) days.

FREEZING

  • Arrange donuts in a single layer on a tray and freeze them. Transfer the solid donuts to the freezer-safe bag. Now, they are safe to freeze for 60-70 days. Defrost at normal surrounding temperature and warm up briefly before serving.

FAQs

Will frozen blueberries work?

  • Sure. Just add frozen blueberries directly to the batter, and you are good to go.

How to lower the calories further?

  • Although it is not a vegan recipe, you can still replace eggs with flax eggs or chia eggs to further lower the calories.

Is a donut pan necesssary?

  • Yes, it is recommended for the best and easiest way, but you may use a muffin tin with adjusted baking time in case the donut pan is not available.

NUTRITIONAL FACTS/SERVING

Size/serve: 1 donut
The quantity of calories: ~95 kcal
Carbs(total): Eighteen grams
Fiber content: 2 g
Net carbs: Sixteen grams
Fat content: 2 g
Sugar: Four grams
Proteins: 4 g
Sodium: 115 milligrams

This recipe contains 2-3 total WW points per DONUT.