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Very Berry Baked Doughnuts

Prep 30 min
Total 60 min
Servings 24

Raspberry lemonade yogurt and fresh blueberries turn baked donuts into a Very Berry breakfast treat. We used fat free yogurt and skim milk to reduce calories without sacrificing taste. MORE+ LESS-

By Lauren Keating

June 17, 2014

Make with

Gold Medal Flour

Ingredients

Donuts

2 1/4

cups Gold Medal™ all-purpose flour

tablespoon granulated sugar

tablespoon baking powder

1/4

teaspoon salt

eggs, beaten

cup fat-free (skim) milk

container (6 oz) Yoplait® Light Fat Free raspberry lemonade yogurt

cup fresh blueberries

Glaze

1/2

cup powdered sugar

tablespoon fat-free (skim) milk

1/4

teaspoon vanilla

to 3 drops red food color

Decorator candy sprinkles, if desired

Steps

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1

Heat oven to 325°F. Spray 24 doughnut cups in mini doughnut pans with cooking spray.
2

In large bowl, stir together flour, granulated sugar, baking powder and salt. Stir in eggs, 1 cup milk and the yogurt. Fold in blueberries. Fill each doughnut cup 3/4 full.
3

Bake 7 to 8 minutes or until doughnuts are puffed and edges pull away from pan. Remove doughnuts from pan. Cool completely on cooling rack, about 30 minutes.
4

To make glaze, beat powdered sugar, 1 tablespoon milk and the vanilla with whisk until smooth. Stir in food color to tint glaze pale pink. Dip top of each doughnut into glaze. Decorate with candy sprinkles. Let stand until glaze is set before serving.