What feels like 100 years of quarantine has put me in a rather, let’s say shapelier, self. Fun Cocktail Happy Hours and fabulous Baking Sundays with my great friend, Stacey has led me to ignore that one day life will hopefully be back to normal and sweats and flip flops are just for binge-watching rainy weekends and not an every day norm. Fingers crossed its sooner rather than later for all!
I tried on a pair of jeans and the muffins I have been baking for the last 5 months were definitely atop the jean waistband and not in a nice cake pan! It was time for action and back to my good old Weightwatchers! Just 3 weeks in and I am starting to see the scales I have been avoiding go in a more positive direction. And… I have not really been too hungry or felt I was missing out. I am still doing my Happy Hours and have been doing a little patio restaurant dining and I am still baking with Stacey.
This past weekend we ventured in donut world. YES donuts on weightwatchers. Let me rephrase… AMAZing strawberry lemon full size 3 point donuts! I kid you not. To get a better understanding of this for people who don’t know what I am talking about when it comes to points. On the new WW world Purple plan, I am allowed 16 points in a day. A regular donut is between 11-14 points. I enjoyed ½ of one of these strawberry lemon donuts as a snack and voila 1.5 points and zero guilt.
You absolutely must try them for yourself and kids will seriously love them. Packed with fresh strawberries and eaten warm, they make you feel like you are seriously cheating on your diet plan.
So just for you here is the recipe from WW.
Strawberry-Lemon Donuts
Equipment
- Donut Pan
Ingredients
- 4 sprays Cooking spray
- 1 large Egg
- 2 tbsp Granulated Sugar
- 1/4 cup Low-fat milk (1%)
- 2 tbsp Fresh lemon juice
- 1 tsp Vanilla extract
- 3/4 cup All-purpose flour
- 2 tsp Lemon zest
- 1 tsp Table salt
- 1/3 cup Fresh strawberries, cut into very small pieces
- 1 tsp Baking powder
- 1/3 cup Freeze-dried strawberries, rough crumbled
- 1/2 tsp Powdered sugar
Instructions
- Preheat oven to 350°F. Lightly coat a 6-slot silicone donut pan (¼-cupcapacity each) with nonstick spray.
- In a large mixing bowl, whisk together egg and granulated sugar. Addmilk, lemon juice and vanilla; whisk well.
- Add flour, lemon zest, baking powder and salt to bowl; stir well. Addfresh strawberries to batter; gently fold to incorporate.
- Evenly divide batter among prepared pan with a spoon (or you can placebatter in a zip-close plastic bag, cut off a corner and pipe into pan).
- Bake for 16 minutes; remove from oven and let cool in pan, about 10minutes. Using a knife, gently nudge donuts around edges to remove them frompan.
- When cool, sprinkle with crumbled freeze-dried berries; dust withpowdered sugar.
