Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -Ursula R. Taylor |
| 1 pack | Dry yeast |
| ¼ cup | Warm water |
| 2 eaches | Eggs |
| ½ cup | Skim milk |
| ¼ cup | Whole milk |
| 1 teaspoon | Vanilla extract |
| ⅓ cup | Granulated sugar replacement |
| 3 cups | All purpose flour |
| 1 tablespoon | Baking powder |
| 1 teaspoon | Salt |
| ½ teaspoon | Ground cinnamon |
| ¼ teaspoon | Ground nutmeg |
SOURCE: Diabetic Sweet Tooth Cookbook by Mary Jane Finsand, copyright 1993, ISBN #0-8069-8530-5. MM format by Ursula R. Taylor.
Dissolve yeast in warm water in a large bowl. Add eggs, skim and whole milk, vanilla, and sugar replacement. Beat until light and fluffy. Add 2 cups of the flour and the aking powder, salt, cinnamon and nutmeg; beat on low until well blended. Stir in remaining flour.
Transfer to floured surface. Roll dough to about1/3 inch thickness.
Cut with a floured doughnut cutter. Heat about 3 inches of vegetable oil to 375~F in a skillet or deep fat fryer. Slide doughnuts into hot oil. Fry until golden browm, turning several times. Remove from oil and drain on paper towels.
Yield: 24 servings
Exchange, 1 serving: ¾ bread Calories, 1 serving: 60
Carbohydrates, 1 serving: 12 g