strawberry cheesecake donut holes

strawberry cheesecake donut holes

by

In order to make amends and in light of Valentine’s Day quickly approaching, these 52-calorie strawberry cheesecake donut holes had to step forward and take centre stage. No, it’s not as simple as realising that you’re gaining 20 pounds just by staring at them! Oh, yeah. Thank me later. They’re low fat, low calorie, and safe. They’re also compatible with weight watchers.

INGREDIENTS

  1. One cup self-rising flour (or plain/all-purpose flour) is required for donut holes.
  2. Two teaspoons of sugar (raw, coconut, or white)
  3. Half a teaspoon baking powder (or half a teaspoon baking soda if using plain or all-purpose flour)
  4. ¼ teaspoon salt
  5. Two tablespoons of melted coconut oil, canola oil, or olive oil
  6. One big egg
  7. Two tsp finely ground vanilla extract
  8. Half a cup of unsweetened almond milk (or skim or low-fat milk)
  9. 1/4 cup sugar for coating, or a sweetener with a moderate flavour

filling

  1. 1/3 cup (70g | 2 12 oz)cream cheese with less fat, spreadable or in a block
  2. Two teaspoons of icing sugar powder
  3. Two tablespoons of strawberry jelly or jam, or topping, if desired

Instructions:

  1. Set oven temperature to 176C/350F. Apply cooking oil spray to a 24-count mini muffin pan; use a paper towel to remove any excess and set aside. As an alternative, use a cake pop maker or tray.
  2. Combine all the dry ingredients in a big bowl and mix them together. In the centre, create a well and pour in the milk, egg, vanilla, and oil. Beat the mixture until it’s lump-free and smooth.
  3. Pour approximately two teaspoons of batter into each muffin hole, filling it to a quarter of the way. A toothpick put into the centre of a donut should come out clean after baking for 10 to 15 minutes, or until they are brown in colour. Give them a full five minutes to cool. Gently roll each donut hole in the sugar while it’s still warm.
  4. While the donuts are baking, make the cheesecake filling. Combine the cream cheese together in a small bowl with the sugar. Beat until smooth and combined. Add the strawberry jam,jelly or topping and mix through slowly until creating an almost marble/swirl effect (if using jam, make sure any bigger fruit pieces are removed before using, or they will get jammed in the nozzle).
  5. Fill a piping bag with the cheesecake filling, and using a narrow nozzle, fill each donut with the strawberry cheesecake until they puff up and expand (not too much or the donuts will overflow).

Equipment:

 

Leave a Comment