Every other month at the hospital, we serve dinner to a large group of medical providers and all the executives. We have a cushy budget and we spend weeks brainstorming the next best thing to make for them. This month we decided on a brie-stuffed chicken breast and a risotto recipe (I can’t say more other than it will be in my cookbook!). The cook had never made risotto before and making risotto for 45 is a little bit different than making it for 5. Case in point, I started yesterday morning at the grocery store purchasing $63 in Gruyere cheese. Swoon. My staff couldn’t get enough of the stuff…I was afraid I’d have to run out for more!
Every time I enter the grocery store my brain churns, thinking of the next best thing — whether it be for the doctor’s dinner…or to put in my belly! Last night’s dinner was a slam dunk and these donuts were a home run.
This time of year, I walk into the grocery store and am surrounded by citrus. I am guilty of buying 10-pound bags of grapefruits…and I’m the only one in this house who likes them.
I’m also guilty of buying a bag of Meyer lemons every time I shop because I just can’t pass them by. The juicy, sweet lemons are absolutely divine and I think up ways to put a new spin on Meyer Lemon Blueberry Baked Oatmeal, Meyer Lemon Cheesecake, Meyer Lemon Gelato, Meyer Lemon Blueberry Tart, Meyer Lemon Bars, or Meyer Lemon Ricotta Pancakes (AKA classy protein pancakes) – one of my personal favorites.
I’m a foodie. I’m obsessed with Meyer lemons.
So don’t be shocked if you see a lot of lemon recipes. Or grapefruit recipes. But today, lemon.
Lemon the donuts. Lemon in the icing.
Coming in at 121 calories a piece, a mere 2.6 grams of fat, and even a gram of fiber, this is one donut you don’t need to feel guilty about eating. Winter citrus freshens up the otherwise bitter cold weather and heavy, rich meals.
Meyer Lemon Iced Baked Donuts adapted from Kiran Tarun
1 cup whole wheat pastry flour or white wheat flour
1 tsp baking powder
1/4 tsp salt
1/2 cup nonfat milk
1 Meyer lemon, zest & juiced
1 tsp vanilla extract
1/4 cup agave nectar
2 egg whites
2 Tbsp canola oil
1 cup powdered sugar
1/2 Meyer lemon, juiced & zest
Preheat oven to 375 F. Grease doughnut pan with a non-stick cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together remaining donut ingredients (milk through oil). Stir the wet ingredients into the dry and mix until just combined; do not over-mix.
Spoon batter into the donut wells filling half way. Bake for 12 minutes.
Meanwhile, prepare icing by whisking powdered sugar, meyer lemon juice and zest. Set aside.
Allow donuts to cool for 5+ minutes before removing from pan. Allow to cool completely on a wire rack. Finish off each donut by drizzling with the icing. Serve immediately.
Yield: 12 donuts
Nutrition Information (per donut): 121 calories; 2.6 g. fat; 0 mg. cholesterol; 103 mg. sodium; 23.1 g. carbohydrate; 1.0 g. fiber; 1.3 g. protein
Result: Simple to make…so long as you have a donut pan. Which, everyone should have! Be sure to let these cool some IN the donut pan before removing. The icing makes enough for a light drizzle…but a little bit goes a long way! These are best served the day of. Enjoy!
Thanks for all the sweet comments the other day about my doctor’s appointment – you guys are the best 😀