It’s been awhile since I made a new donut recipe, they are one of my favorite things to bake. I think because our minds associate donuts with indulgences and I love making them guilt free! These sour cream donuts are light and fluffy and so delicious, they are just very lightly glazed to finish them off with just enough sweetness. I will confess I am not a fan of sour cream on its own, you won’t find me dipping things in it or using it as a topping, but mixed in to recipes I don’t mind it and you truly can’t taste the sour cream in these donut’s (in case your worried about it like picky me would be ha!) They are just 4 freestyle smart points each, if you want to leave the glaze of they are only 3 points each.
Lightly glazed sour cream donuts
Author: Drizzle
Recipe type: Baking
Prep time:
Cook time:
Total time:
Serves: 6
4 freestyle SP, 4SP/3PP
Ingredients
- 1 egg
- 2 Tbsp sugar
- ⅓ cup light sour cream
- 2.5 Tbsp non fat plain greek yogurt
- 1 tsp vanilla
- ½ cup + 2 Tbsp flour
- 1 tsp baking powder
- ⅛ tsp salt
- GLAZE
- 2 Tbsp icing sugar (confectionary sugar)
- 1 Tbsp milk
Instructions
- Preheat oven to 350F and spray a regular 6 hole donut pan.
- In a bowl whisk together your egg and sugar, add in your sour cream, yogurt, vanilla and mix well.
- Stir in your flour, baking powder and salt.
- Divide into your 6 donut holes, do not fill right to the rim or you might not have enough batter for 6 and they rise up.
- Bake in the oven for approx 18 minutes.
- Let cool 5 minutes, for glaze mix your icing sugar and milk together on a flat plate, then dip donuts in glaze, it will be enough to just lightly glaze them and add a little sweetness, icing is optional though.
Notes
Freestyle smart points- 4 using WW recipe builder
Smart points- 4 using SP calculator
Points plus- 3 using PP calculator
Nutritional info.. Calories 108...Fat 2g..Sat fat 1g...Carbs 18.9g...Fiber 0.4g..Sugar 9.3g...Protein 3.7g using My Fitness Pal
Smart points- 4 using SP calculator
Points plus- 3 using PP calculator
Nutritional info.. Calories 108...Fat 2g..Sat fat 1g...Carbs 18.9g...Fiber 0.4g..Sugar 9.3g...Protein 3.7g using My Fitness Pal
16 Comments
Wondering how this batter would work in a mini donut maker………….
I’m not too familiar with the mini makers, all I can suggest is trial and error 🙂 let me know if you attempt it
I’m going to try these this weekend! Can’t wait!
Hope you enjoy them Suzi 🙂
They were really good! I might try almond extract instead of vanilla the next time I make them and see how that tastes.. I love almond flavor 😊 thank you for great recipes!
You are welcome, let me know how they turn out with the almond 🙂
These look amazing. I’m going to make them tomorrow. Will fat free sour cream work just as well?
Hi Lorraine, yes FF sour cream will work just as well, I hope you enjoy them 🙂
I’ve tried your donut recipe twice, first time, (last night) forgot the baking powder and exchanged the sour cream with FF yogurt. It turned out like a bagel but still yummy. Second time, (this morning) remembered the baking powder and still exchanged the sour cream with the yogurt. WOW, you should be writing the recipes for weight watchers!
Thanks Beverly 🙂 I actually did create at donut recipe for WW at their request, it may be featured this spring if they use it 🙂 So glad you enjoyed them
Just tried these donuts today. Really light and the texture was lovely – often lower fat foods have this gummy texture – but not your recipe! I threw in a pinch each of nutmeg and cinnamon which didn’t overwhelm the overall donut flavour, but did add a little more complexity. And you’re right – the glaze is minimal per donut (I’ll admit to taste testing before glazing because I couldn’t help myself). Plain or glazed – truly a nice light donut. Thank you for sharing. Next up – your apple cinnamon greek yogurt muffin – wish me luck!
Hi Jennifer, so glad you enjoyed the donuts, they are so light and fluffy I loved them! Hope you enjoy the muffins, they will be denser than the donuts though just based on ingredients
I love all of your recipes. They are simple and not complicated. The ingredients are always items you keep in the pantry/refrigerator without having to go out and buy specialty items. I always look forward to your next creation so I can try it. You are amazing and I appreciate you sharing your recipes with us.
Thank you so much for your sweet words Kathy, I am so glad you are enjoying the recipes 🙂
What’s the best way to store these? Refrigerator? Freezer?
After a day or two then I would put them in the fridge, if you want them to last all week then I would freeze them individually