1/2
cup Cascadian Farm® frozen organic raspberries (do not thaw)
2
tablespoons water
2
cups powdered sugar
4 1/2
teaspoons milk
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Steps
1
Heat oven to 425°F. Spray doughnut pan with cooking spray. In medium bowl, stir Bisquick mix, 2 tablespoons of the granulated sugar, 2/3 cup milk, 2 teaspoons of the vanilla and the egg until blended. Stir in blueberries. Spoon batter into resealable food-storage plastic bag; seal bag. Cut off small corner of bag; squeeze bag to pipe batter into pan, using about 1/4 cup for each doughnut.
2
Bake 7 to 9 minutes or until toothpick inserted near center comes out clean. Immediately remove doughnuts from pan to cooling rack. Cool completely.
3
In 1-quart saucepan, heat raspberries, water and remaining 2 tablespoons granulated sugar to boiling over medium heat. Cook 2 to 3 minutes or until thickened and syrupy. Strain; cool. Stir in 1 cup of the powdered sugar and remaining 1/2 teaspoon vanilla with whisk until smooth and thickened. Dip tops of doughnuts in berry glaze; let excess drip off. Let stand until set.
4
In medium bowl, mix remaining 1 cup powdered sugar and 4 1/2 teaspoons milk with whisk until smooth. Drizzle over doughnuts. Let stand until set.
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Nutrition Facts
Serving Size:1 Serving
Calories
230
Total Fat
3 1/2g
0%
Saturated Fat
1g
0%
Sodium
260mg
0%
Total Carbohydrate
48g
0%
Dietary Fiber
2g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 2 Other Carbohydrate; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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