My husband asked if I could make something light today.
Is that his way of saying I haven’t exactly been on a health kick lately?
I beg to differ. Last night I made an AMAZING meal (if I do say so myself), and I thought it was very healthy.
I found the recipe for Greek Tostados over at Jennifer Cooks. They looked so good, I had to try them. Go see for yourself.
Today we said goodbye to the extreme heat, and so we are back to baking.
I have been wanting to use my doughnut pans again, and since they are baked and not fried, they are sort of healthy right.
I even added fruit.
I was not in love with the glaze last time.
Cinnamon and sugar don’t exactly go with berry doughnuts.
Powdered sugar makes a BIG mess, but…
I just bought a box of Fruit Loops (sugar cereals are a weakness of mine).
In the words of Sid the Sloth…say Manny I’m a genius!
Baked Strawberry Mini Doughnuts:
1 1/4 cups of flour
1/4 cup of sugar
1/4 cup of brown sugar
1 tsp baking powder
dash of nutmeg
3/4 tsp salt
1/2 cup of buttermilk
1 1/2 tbsp of melted butter
4- 5 mashed strawberries
fruit loop cereal (crushed) I used my food processor
2 tbsp melted butter
preheat the oven to 425F
Combine the dry ingredients
add the milk, egg, and butter
mix until combined
fold in the berries
fill each doughnut cup halfway
bake for 4-5 minutes
allow to cool for a few minutes
remove from pan
brush the tops with melted butter
roll in the cereal crumbs
Maybe not as healthy as a bowl of oatmeal, and not as light as a bowl of fruit, but really good.