Low Fat Cream-Filled Donuts
Indulge guilt-free with these delightful Low Fat Cream-Filled Donuts, a healthier twist on the classic treat! Baked rather than fried, these donuts boast a moist, tender crumb thanks to ingredients like low-fat yogurt and skim milk, while their heavenly cream cheese filling adds a luscious burst of flavor in every bite. Perfect for breakfast, brunch, or dessert, this recipe balances decadence with lightness, offering a sweet satisfaction without compromising on health-conscious ingredients. Ready in under an hour, these easy-to-make donuts are ideal for impressing guests or treating yourself—plus, they’re conveniently baked in a donut pan for hassle-free preparation and cleanup. Enjoy these low-fat baked donuts fresh from the oven or store them for a quick snack on the go!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Granulated sugar
- 2 large Eggs
- 1 cup Plain low-fat yogurt
- 0.5 cup Skim milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Vegetable oil
- 8 ounces Low-fat cream cheese
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract (for filling)
- Cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly spray a donut pan with cooking spray.
In a large bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar.
In a separate medium bowl, beat the eggs and then add the yogurt, skim milk, vanilla extract, and vegetable oil. Whisk together until smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full.
Bake in the preheated oven for 10-12 minutes, or until lightly golden and a toothpick inserted into the donut comes out clean.
While the donuts are baking, prepare the cream filling by beating the low-fat cream cheese in a medium bowl until smooth.
Add the powdered sugar and the additional vanilla extract to the cream cheese and mix until fully combined and smooth.
Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Once the donuts are cool, transfer the cream filling into a piping bag fitted with a small nozzle.
Fill each donut by inserting the nozzle into the side and gently squeezing until a small amount of the cream fills the center of the donut.
Serve immediately or store in an airtight container in the refrigerator for up to two days.
Nutrition Facts
Calories |
3104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 471 mg | 157% | |
| Sodium | 3422 mg | 149% | |
| Total Carbohydrate | 494.1 g | 180% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 250.8 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 1032 mg | 79% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1705 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
