Last fall I had someone from the U.S Weight Watchers office reach out to me to see if I’d be interested in creating a strawberry flavored donut for the Spring 2018 magazine issue. I was super excited to be given the opportunity and jumped at the offer. Donuts is kinda where it all started for me, I was determined to make them point friendly and I think I have done a pretty good job, my blog features over 2 dozen point friendly donut creations.  These strawberry lemon donuts are so tasty and the perfect spring/summer treat! If you have the May/June WW magazine issue you may notice their recipe calls for freeze dried strawberries as well as fresh, that’s a little change they made and you are welcome to add them, I just used fresh strawberries, but make sure you dice them into small pieces to prevent “mushy” donuts, these treats are just 3 smart points each on WW freestyle.

Strawberry lemon donuts

3PP, 3 SP blue, green & purple
Prep Time 10 mins
Cook Time 16 mins
Total Time 26 mins
Course Baking
Servings 6


  • 1 egg
  • 2 Tbsp sugar
  • ¼ cup milk I used 1%
  • 2 Tbsp fresh squeezed lemon juice
  • 1 tsp vanilla
  • ¾ cup flour
  • 1 tsp baking powder
  • 2 tsp lemon zest
  • 1/2 tsp salt
  • 1/3 cup fresh strawberries diced into very small pieces
  • Confectionary sugar optional


  • Preheat oven to 350F and spray a regular size 6 hole donut pan with some cooking spray.
  • In a bowl whisk together your egg and sugar, add in milk, lemon juice and vanilla and stir well.
  • Mix in your flour, baking powder, salt and lemon zest.
  • Dice your fresh strawberries into very small pieces, then fold into batter.
  • Divide your batter into your donut tin, you can place batter into a zip lock bag, cut a tip and pipe into pan if you wish.
  • Bake in oven for 16 minutes. Let cool then using a knife gently scrape around edges to remove donuts from pan. Optional to dust with a sprinkle of icing sugar (not enough to add any points)


Personal Points- 3 using WW recipe builder
Freestyle smart points- (blue, green & purple) 3 using WW recipe builder
Points Plus- 2 using PP calculator
Nutritional info per donut (incl strawberries) Calories 92, Fat 1.2g, Sat fat 0.3g, Carbs 16.24, Fiber 0.7g, Sugars 5.1g, Protein 3g ..



  1. OMG! I made these last night and they were super easy and tasted amazing.

  2. Do you think it would be possible to substitute almond milk for the regular milk? I have a daughter who is lactose intolerant and really misses donuts!

    • Drizzle Reply

      Hi Erin, yes absolutely, I use almond milk often in my donut recipes 🙂

    • Drizzle Reply

      Hi Shay, not sure how much they would rise but you can try them as mini muffins maybe

  3. Mine didn’t rise. It ended up being about half of a donut. I used almond milk instead of milk, erythritol instead of sugar, and orange peel because I didn’t have lemon. Would this be the cause? Or what went wrong???

    • Drizzle Reply

      Hi Ashley it is really hard to say without being there.. I have never baked with erythritol so I have no experience with it.. The milk would not make a difference nor would the orange

  4. Dinene Tyler Reply

    I made these tonight!!!!! They are fantastic!!!!! I love the recipe. Thank you !!!

  5. I ordered a doughnut tin, but I’m not sure if it’s the correct size. They’re super tiny and it cooks 12, is this a mini doughnut pan? Any idea what the points would be for them?

    • Drizzle Reply

      Hi no this is a 6 hole regular donut pan, you’d need to do the math but my guess would be maybe 2 points each, or 2 for 3 points?

  6. Can you substitute almond flour or any other flour to make these gluten free?

    • Drizzle Reply

      Hi, sorry I don’t bake with almond flour or GF flour so I can’t give you an honest answer, all I can say is give it a try

  7. Kim Dedonato Reply

    The recipe called for 1/2 tsp of salt but o don’t see where this is added in the steps?

    • Drizzle Reply

      Sorry typo, you can just add it into your dry when adding the baking powder

    • Drizzle Reply

      Hi Krista, I only made the recipe as stated so I am not sure, you can always build it in the WW App, I only figure out points as to how I make it, but my guess would be the same points, the difference in milk I doubt would bring the points down

  8. Do you think these would taste okay without the lemon? These look so good, but husband doesn’t like lemon taste

    • Drizzle Reply

      Hi, most of my baked goods are best in the fridge after day one simply due to the ingredients used

  9. I followed the recipe EXACTLY my batter was more like a dough. Not sure what went wrong???

    • Drizzle Reply

      Oh no! Sorry to hear that.. It is hard to know what went wrong, you definitely got the measurements right? It is only 3/4 cup flour and with the 1 egg and 1/4 cup of milk (plus few other ingredients) that shouldn’t leave you with a thick dough. maybe try adding in a little more milk? WW actually made this recipe and had it in their WW magazine a few years ago and followed it the same way. Again so hard to know without being there, I hope you can figure it out

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