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Katy Teather’s French Doughnuts (Stage 3)
INGREDIENTS:
  • - Doughnut: 1 ½ cup egg whites
  • - 3 packages 20/20 vanilla protein powder
  • - ¾ cup almond meal
  • - 1 teaspoon nutmeg (more or less for your taste)
  • - 2 tablespoons 20/20 clear fiber (optional) (Ingredient ratio: 1 package protein powder : 1/2 cup egg whites : 1/4 cup almond meal)
  • - Doughnut filling: 3 cups mixed berries (fresh or frozen) or fruits
  • - *note add some blueberries for their natural pectin
  • - Doughnut Frosting: Vanilla 1 package vanilla powder
  • - ~3 tablespoons water
  • - 1 oz Neufchatel Chocolate: 1 package chocolate powder
  • - ~3 tablespoons water
  • - 1 oz Neufchatel Maple (best with plain doughnuts): 1 package vanilla powder
  • - ~3 Tablespoons water
  • - 1 oz Neufchatel
  • - 1 teaspoon mapleine

1. Preheat oven to 350 degrees

2. Cook fruit on stove in saucepan over medium stirring occasionally until it resembles jelly (15 minutes).  Try to work out any large lumps so it won't plug up bag when you try to fill the doughnuts.  Let cool.  

3. Beat egg whites in mixer until stiff.  Fold in protein powder, almond meal, and nutmeg with spoon gently so egg whites are not deflated. 

4. Generously spray nonstick mini doughnut tin with cooking spray. Spoon batter into doughnut tin until just fills the rings.  Bake for 10-15 minutes at 350 degrees until golden brown on top. Remove from tin and transfer to wire rack to cool.

5. Spoon fruit filling into a ziplock bag and snip off corner (or use piping bag if you have one).  Once doughnuts cooled, squeeze in about 2 teaspoons of the filling. For frosting, stir all ingredients until smooth; add more or less water until desired consistency reached. Frost doughnuts if desired.

 

 

Prep Time 00:20; Cook Time 00:30; Total Time 00:50; Calories 40; Carbohydrates 2.7g; Fat 1.5g; Protein 3.8g; Serving Size 1; Sodium 51mg; Recipe Yield 18

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