BELIEVE IT—these decadent treats can be part of your Cooking Light Diet meal plan.

Sour Cream Donuts

Enjoy these delights for half the calories of a donut-chain version in just 40 minutes.

  • ⅓ cup packed brown sugar
  • ¼ cup granulated sugar
  • 2 tablespoons butter, softened
  • 1 large egg
  • ½ cup plus 1 tablespoon light sour cream, divided
  • 1 teaspoon vanilla extract
  • 5.6 ounces whole-wheat pastry flour (about 1¼ cups)
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cinnamon
  • Baking spray with flour
  • 3 tablespoons powdered sugar
  • 2 tablespoons chopped pecans, toasted
  1. 1. Preheat oven to 375°.
  2. 2. Place brown sugar, granulated sugar, and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add egg, beating well. Beat in ½ cup sour cream and vanilla. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, nutmeg, and cinnamon, stirring well with a whisk. Add flour mixture to sugar mixture; beat at low speed just until combined.
  3. 3. Spoon batter into a large zip-top plastic bag. Snip a small hole in 1 bottom corner of bag; pipe batter evenly into 10 donut cups coated with baking spray, filling about two-thirds full. Bake at 375° for 14 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
  4. 4. Combine powdered sugar and remaining 1 tablespoon sour cream in a small bowl, stirring with a whisk until smooth. Drizzle evenly over donuts. Sprinkle evenly with nuts.

Hands-on: 20 min. Total: 40 min.

SERVES 10 (serving size: 1 donut)

CALORIES 172; FAT 5.5g (sat 2.6g, mono 1.8g, poly 0.5g); PROTEIN 3g; CARB 28g; FIBER 2g; CHOL 30mg; IRON 1mg; SODIUM 156mg; CALC 65mg