Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Ursula R. Taylor
1 pk Dry yeast
1/4 c Warm water
2 ea Eggs
1/2 c Skim milk
1/4 c Whole milk
1 ts Vanilla extract
1/3 c Granulated sugar replacement
3 c All purpose flour
1 tb Baking powder
1 ts Salt
1/2 ts Ground cinnamon
1/4 ts Ground nutmeg

SOURCE: Diabetic Sweet Tooth Cookbook by Mary Jane Finsand,
copyright 1993, ISBN #0-8069-8530-5. MM format by Ursula R. Taylor.
Dissolve yeast in warm water in a large bowl. Add eggs, skim and
whole milk, vanilla, and sugar replacement. Beat until light and
fluffy. Add 2 cups of the flour and the aking powder, salt, cinnamon
and nutmeg; beat on low until well blended. Stir in remaining flour.
Transfer to floured surface. Roll dough to about1/3 inch thickness.
Cut with a floured doughnut cutter. Heat about 3 inches of vegetable
oil to 375~F in a skillet or deep fat fryer. Slide doughnuts into
hot oil. Fry until golden browm, turning several times. Remove from
oil and drain on paper towels.
Yield: 24 servings
Exchange, 1 serving: 3/4 bread
Calories, 1 serving: 60
Carbohydrates, 1 serving: 12 g

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