Couldn't resist making a pink, girly donut using one of my favourite flavours, raspberry & white chocolate (yum!).
I invested in a donut maker to make these but you can make them using a regular donut mould in the oven. If you're a big donut fan it is definitely worth investing in a donut maker though as in my opinion it really does make a huge difference to the end result. You can buy one HERE.
Like all of my donuts, these ones are gluten free too. If you don't mind upping the fat content a bit you could always fill them with a bit of extra melted white chocolate in the middle too (just push some extra stars or chocolate buttons into the middle before baking). Alternatively, slice in half & fill with some white chocolate Muscle Mousse for a cream filling!
Servings: Makes 9 mini donuts
Macros per donut:
62kcal / 6g protein / 4g carbs / 2g fat / 1.7g fibre
40g coconut flour (I used one by Tiana from Holland & Barratt but this is also available in the baking aisle in large Tesco/Sainsbury/Waitrose stores).
25g vanilla or white chocolate protein powder
60g Apple Sauce (I used Waitrose Essential Bramley Apple Sauce)
80g egg whites
1 whole egg
1/2 tbsp cinnamon
1/2 tsp baking powder
50ml semi skimmed milk (or other milk of choice)
1tsp vanilla or white chocolate protein powder
Drop of natural pink food colouring
2 tsp milk
15g white chocolate stars (I got mine from the baking section at Sainsbury's)
1. Preheat oven to 180c (or preheat donut maker as per instructions if using one).
2. Place all donut ingredients in a blender & mix until thick.
3. Spoon mix into donut maker & cook for 3 minutes. If using a donut mould spray using 1 calorie cooking spray (such as Fry Light Butter Spray) & place in oven for approx 25 minutes.
4. Meanwhile make up glaze (if it looks too thick/lumpy add a tiny bit of water but be careful it doesn't go too runny!)
5. Allow donuts to cool & glaze using a basting brush - top with white chocolate stars.
6. Eat! :-)