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Raspberry lemon cake donuts

Drizzle
3SP blue, green & purple, 2PP
4 from 1 vote
Prep Time 5 mins
Cook Time 16 mins
Total Time 21 mins
Course Baking
Servings 6

Ingredients
  

  • 1/2 cup flour
  • 1/4 cup lemon cake mix
  • 1 Tbsp sugar
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1 Tbsp real lemon juice
  • 2 Tbsp egg whites I buy the carton of "just egg whites"
  • 1/4 cup almond milk
  • 1/4 cup fresh raspberries mashed

Instructions
 

  • Preheat oven to 350F and spray a regular sized 6 hole donut pan. In a bowl mix your flour, cake mix, sugar and baking powder. Stir in your egg whites, milk, vanilla and lemon juice.
  • Lightly mash your raspberries and fold into your batter.
  • Pour into your donut pan and bake for 16 minutes.
  • Optional to pipe with some icing, I use 1 Tbsp Betty Crocker vanilla, and pipe out of a bag.
  • Makes 6 donuts at 2pp and 3sp each on all 3 MyWW programs , store in a sealed container.
  • Nutritional info (adapted from my fitness pal) Per donut Calories 86... Fat 0.8g... Saturated fat 0.1g... Carbohydrates 17.2g... Fiber 0.7g... Sugars 7.5g... Protein 2g *please note when figuring out points I don't add in fruit but the nutritional value is with the fruit and this may alter points in some cases.